Holiday Punch by wuxiangyu

VIEWS: 4 PAGES: 93

									THE BURCH FAMILY
   COOKBOOK

REUNION JUNE 12, 2004




          0
                     Thank You!!!
       To everyone who entered recipes in this book, we extend a
special “thanks”. This book was intended to be a keepsake for
you and your family- to be handed down to future generations.
Many of these recipes were from our ancestors - back when fast
food and microwave ovens were unheard of. Some of them
strike up a lot of old memories as we read them and remember
how wonderful they tasted. Hopefully, this book will keep alive
the memory of those who cooked all of these wonderful dishes
and who we loved so much.

Enjoy reading and reminiscing. Oh yes, and enjoy eating, too!



Collected, copied, assembled and printed by:
Carol Burch Turner
Sandra Whitfield
Joe Norwood
Jimmie Lou Norwood Gibbs



CAUTION: SOME RECIPES MAY CAUSE OVEREATING!




                               1
                      TABLE OF CONTENTS

                                          PAGE
BREVERAGES AND APPETIZERS                 3 -12

BREADS & ROLLS                            13 - 18

SOUPS AND SALADS                          19 - 26

VEGETABLES                                27 - 36

MAIN DISHES - MEATS                       37 - 52

DESSERTS                                  53 - 86

MISCELLANEOUS                             87 - 92




                              2
BEVERAGES AND APPETIZERS




            3
                       PERFECT PARTY PLEASERS

       If cooking cheese for your appetizers, remember that excessive heat and
prolonged cooking makes it stringy and leathery. When making a sauce, stir in the cheese
toward the end of the cooking time just until totally melted.

       To keep egg yolks from crumbling when slicing hard cooked eggs, wet the knife
before each cut.

       The pointed end of a can opener is an excellent tool for de-veining shrimp.

       If you run out of ginger ale, mix equal parts of Coke and 7-Up.

       Use styrofoam egg cartons as trays when you need ice cubes.

       For a Christmas starter for breakfast or dinner, serve cranberry juice topped with
lime sherbet.

       You can use frozen dough to make flaky crusts for appetizers. Thaw and cut into
desired shapes. Put in filling and brush with butter. Bake 10-15 minutes at 375 degrees.

       Place bay leaves (which should never be eaten) in a tea ball for easy removal
from sauces or stews.

        For instant white sauce: blend together 1 c. soft butter and 1 c. flour. Spread in an
ice cube tray and chill. After thoroughly chilled, store in a plastic storage bag in the
freezer. For medium-thick sauce: drop 1 cube into 1 c. milk and heat slowly, stirring as it
thickens.

       Store a carton of cottage cheese upside down. It will keep twice as long.

        Try a new spice for your appetizers in place of salt. Blend together 2-½ tsp. each of
paprika, dry mustard, garlic powder, 5 tsp. onion powder, ½ tsp. ground black pepper and
¼ tsp. celery seed. Put all in a shaker and pass up the salt.




                                              4
Holiday Punch
1 pkg. lime or strawberry jello                     1-cup boiling water
Juice of 4 lemons                                   2/3 cups sugar
#2 can pineapple juice                              2 quarts water

Dissolve jello in boiling water. Use gallon container. Boil lemon rinds in 2 cups
water for 5 minutes. Take out rinds. Add sugar and bring to a boil for a few
minutes. Add all ingredients to jello mixture. Cool and pour over ice in punch
bowl and serve.

Margaret Norwood Henry


Hot Spiced Tea
1 jar Tang (9oz.)                                   ½ cup sugar
1/3-cup instant tea                                 ¼ teaspoon ground cloves
½ teaspoon cinnamon                                 dash salt

Mix all ingredients together and store in a sealed container. When ready to drink,
combine 1 round tablespoon of dry ingredients with 1 cup boiling water. Very
good on cold evenings.

Maryellen Burch Odom


Cheese Balls
½ lb. grated sharp cheese                           2 cups Rice Krispies
2 sticks margarine                                  2 ½ cups flour
¼ teaspoon salt                                     ¼ teaspoon garlic salt
3 tablespoons sesame seeds                          pinch of red pepper

Mix by hand. Roll in small balls or straws. Bake at 350 degrees 8-10 minutes.

Allie C. “Tut” Burch Submitted by Jimmie Lou Norwood Gibbs




                                     5
Bar B Q Sauce
2 cups catsup                                        ½ cup brown sugar
3 tablespoons Worcestershire sauce                   ¼ cup vinegar
3 tablespoons Heinz 57 Steak Sauce                   salt & pepper
Hot sauce to taste

Bring to a rolling boil. Cool and store in refrigerator. DELICIOUS!

Jimmie Lou Norwood Gibbs


Corn Dip
2 cans Mexican corn                             8oz. sour cream
4oz. can chop, drained chilies 1-cup mayonnaise
1 lb. sharp cheddar cheese, grated

Mix all ingredients and refrigerate overnight. Serve with Frito Corn Scoops.

Roseann Burch Givens

Crab Pate
10 ¾ oz. can cream of mushroom soup, undiluted
1 envelope unflavored gelatin                  2 tablespoons cold water
¾ cup mayonnaise                               8oz. cream cheese, softened
1 small onion, grated                          1-cup celery, finely chopped
6-½ oz. can crabmeat, drained and flaked

Heat soup in medium saucepan over low heat; remove from heat. Dissolve
gelatin in cold water; add soup, stirring well. Add mayonnaise, cream cheese,
crabmeat, onion and celery; mix well. Spoon into an oiled 4-cup mold. Chill until
firm. Unmold and garnish with parsley. Serve with assorted crackers.

Sandy Whitfield




Ham Dip
8 oz. cream cheese softened                          1-cup mayonnaise
1 can golden mushroom soup                           ½ cup celery finely chopped
½ cup onions finely chopped                          3 teaspoons boiling water
1 envelope unflavored gelatin

Mix all the above ingredients and then add 2 small cans of Hormel canned hams.
Mix and let set overnight. Serve with crackers.

Jeanette Burch
                                     6
Pepper Jelly
1/3 cup hot peppers, ground                         5 cups sugar
2 tablespoons lemon juice                           green or red food coloring
1 cup bell peppers, ground                          1 ½ cups vinegar
2-6oz containers liquid pectin

Grind peppers and combine with sugar, vinegar and lemon juice. Boil 10
minutes. Stir constantly. Strain into another pan and boil 1 minute. Add food
coloring if desired. Remove from heat and put in jars and seal. Makes 4 8oz. jars.

Sterling Burch Woodruff


Raisin Sauce
¾ cup raisins                                       1 ¾ cups water
1-tablespoon cornstarch                             1-teaspoon dry mustard
1/3-cup brown sugar                                 1-teaspoon salt
½ teaspoon ground pepper                    3 tablespoons cider vinegar

Simmer raisins in water for about 10 minutes. Combine cornstarch, mustard,
brown sugar, salt and pepper. Stir in vinegar and add to cooked raisins and
water. Stirring constantly, cook 3 minutes longer or until mixture thickens. Serve
over hot ham.

Lois Burch Whitfield

Sweet Refrigerator Pickles
DO NOT COOK CUCUMBERS. Slice fresh cucumbers as thinly as possible. Pack in
glass gallon jug as tightly as possible. Add 2 quarts water and 1-cup plain salt.
Let sit 4 days. Wash and return to glass jug. Add 2 tablespoons alum and cover
with water for 24 hours. Wash and return to glass jug. Cover with white vinegar.
Next day, wash, drain and return to glass jug. Add 3 cups sugar. Next day add 2
more cups sugar. Each day, shake to be sure all pickles are coated with sugar.
Keep in refrigerator in glass jug. These are great and never need cooking. They
will keep up to 2 years if left in refrigerator.

Jimmie Lou Norwood Gibbs

Cucumber Pickles
7 lbs. cucumbers (cut)
Soak in 2 gal. Lime water (3 cups lime) for 24 hours. Wash every hour for 4 hours.
Mix together 5lbs. sugar, 3 pt. vinegar, cloves, ginger, allspice and cinnamon.
Bring to a boil, pour over cucumbers and seal.

Cora Lee Norwood Burch




                                     7
Pickled Okra
Use small okra, no longer than 3 inches, leaving ½ of stem on pod for easy
handling. Wash fresh raw okra and place in sterile jars standing vertically.
 In each pint jar place:
1-teaspoon dill seed
1 pod red pepper
3 garlic cloves (may be cut to 1 garlic clove or to taste)
 Boil and pour over okra:
2 quarts white vinegar
2 quarts water
1-cup dairy salt
 Seal jars and leave for 6 weeks.

Grace Burch

Mom’s Pickles - Green Tomato
1 peck or 12 lbs. green tomatoes
8 large onions
3 tablespoons salt
1-quart vinegar
1-tablespoon cinnamon
1-tablespoon allspice
1-tablespoon cloves
4 ½ lbs. Sugar

Wash and chop tomatoes and onions. Add salt. Place in refrigerator over night.
Mix vinegar, sugar and spices. Cook until tender. Seal in jars.

Allie Belle Young Gibbs - Mother of W. D. (Dee) Gibbs

Jerusalem Artichoke Relish
4 quarts artichokes                  1 ½ pints cider vinegar
2 tablespoons celery salt            ½ tablespoon red pepper
4 large onions                       2-½ cups brown sugar
1-tablespoon allspice                4 tablespoons salt
1-tablespoon tumeric

Clean artichokes VERY carefully to ensure there is no dirt and sand left in crevices
of roots. Grind artichokes and onions and put into large saucepan with other
ingredients. Bring to a rolling boil. Simmer for 30 minutes or until mixture thickens.
Place in jars, seal and process for 10 minutes in hot water bath. Yields
approximately 10 pints.

Louis Burch Whitfield




                                     8
Jerusalem Artichoke Pickles

3 gallons artichokes       Medium onions (1 for each jar of artichokes)
Clean artichokes VERY carefully, to ensure that any dirt and sand have been
removed. Cut into large bite size pieces and put into jars, using 1 thinly sliced
medium onion to each jar. Combine these ingredients:
1-gallon cider vinegar                     2 pounds brown sugar
1-pound white sugar                        6 tablespoons dry mustard
2 tablespoons red pepper                   4 tablespoons tumeric
4 tablespoons white mustard seed           4 tablespoons celery seed
2 tablespoons salt

Bring to a boil; pour boiling syrup over artichokes and seal. Yields approximately
14 quarts.

Lois Burch Whitfield


Artichoke Dip

2 - 15 or 16 oz. can artichokes              1-cup mayonnaise
1 cup mozzarella cheese                      1 ¼ cup parmesan cheese
1-teaspoon garlic                            3 tablespoons bread crumbs

Cut artichokes into small pieces. Combine artichokes, mayonnaise, mozzarella
cheese, and one-cup parmesan cheese, garlic and mix well. Spread into 9x13
Pyrex dish. Sprinkle the top with the breadcrumbs, and then sprinkle top with the
remaining parmesan cheese. Bake at 375 degrees for about 35-40 minutes or
until the top is golden brown. Serve with crackers or toast points.

Randy Norwood


Hot Crab Dip

1-6oz. can lump crab meat (fresh crab may be used-canned claw meat not
recommended)
1-8oz. pkg. cream cheese                ½ cup mayonnaise
1 cup shredded cheddar cheese           2 tablespoons finely diced onion
2 teaspoons garlic powder               dash pepper
paprika

Heat cream cheese and mayonnaise in saucepan on top of stove until melted
and blended. Add cheddar cheese, garlic, pepper, and onion - mix well. Add
crabmeat and lightly stir trying not to break up all the lumps of crabmeat. Pour
into shallow casserole dish. Sprinkle top lightly with paprika. Bake at 350 degrees
until hot and bubbly around edges. Serve hot with crackers.

Kimberly McMichael (granddaughter of Will H. Burch)


                                     9
Frozen Salad

1 can condensed milk                          1-cup pecan pieces
1 can cherry pie filling (can use other flavors)
1 large container Cool Whip
1 medium can crushed pineapple, undrained

Mix all ingredients. Put into Rubbermaid dish (can use 10 inch tube pan also) and
freeze. Serve frozen. Very pretty and delicious served on lettuce leaf.

Marcelle Burch McClurd

Strawberry Nut Salad
6oz. pkg. strawberry gelatin               1-cup boiling water
2-10oz. pkg. frozen strawberries           3 bananas mashed
1 cup chopped nuts                  2 cups sour cream
1 20oz. can pineapple tidbits, drained

In a large bowl, combine strawberry gelatin and boiling water; stir until the gelatin
dissolves. Fold in strawberries, bananas, nuts and pineapple. Pour half into
12x8x2 inch baking dish. Refrigerate until firm; spread sour cream on top. Spoon
remaining gelatin mixture on top. Keep refrigerated until ready to serve.

Doris Burch Allman




Strawberry Pretzel Salad

1 stick butter                            1 cup pretzels, crushed
3 tablespoons sugar                       1 cup pecans, crushed
1 pkg. 8oz. cream cheese, softened
1 carton (8oz.) non-dairy whipped topping
1 cup powdered sugar                      1 pkg. (6oz.) strawberry gelatin
2 cups hot water                          1 pkg. (16oz.) frozen strawberries
Whipped topping for garnish - optional

Combine melted butter, pretzels, sugar, and pecans. Pat into 13x9x2 inch pan.
Bake at 350 degrees for 10 minutes; cool. Beat together cream cheese, whipped
topping and powdered sugar. Spread on top of pretzel mixture. Refrigerate 30
minutes or until completely chilled. Dissolve gelatin in boiling water. Add
strawberries; stir until gelatin begins to thicken and cool. Pour over cream cheese
mixture. Refrigerate covered until firm. Before serving, top with additional
whipped topping. NOTE - prepare the night before or the day of serving so the
pretzel layer will remain crisp. When not using nuts, use 2 cups
Pretzels.

Jeanette Burch
                                    10
Congealed Salad

3oz. pack lime jello                             1-cup mayonnaise
3oz. pack lemon jello                            1 cup can milk
1 cup boiling water                              1-cup nuts
1 small can crushed pineapple                    1-cup cottage cheese

Mix jello with boiling water. Add cottage cheese and mayonnaise to jello. Add
milk, pineapple and nuts. Put in 1 ½ quart container and refrigerate overnight.

Rachel Norwood Coody




                                  11
12
BREADS AND ROLLS




       13
                         FRESH FROM THE OVEN

          Water or milk (whole, skimmed, evaporated or nonfat dry) are most often used for
breads. Water makes the crust crisp while milk produces a soft crust and a creamy white
crumb. The liquid must be at the correct temperature. If it is too hot, it will kill the yeast. If
it is too cold, the dough will take longer to rise.

      Many different kinds of fat (butter, margarine, shortening, salad oil or lard) can be
added to bread dough to improve flavor and make the dough stretch more easily. The
bread will have a tender crumb and stays soft longer.

       Eggs added to a yeast dough add flavor, color and nutrition. They soften the crust
and give the bread a fine crumb.

      Do not try to speed up the yeast in bread dough by increasing the amount of flour,
sweetener or salt, or by adding ingredients. These will only make the bread heavier.

        To test the rising of yeast dough: the dough is doubled when two fingertips pressed
½ inch into it leaves dents that remain. If dents fill in quickly, let the dough rise 15 minutes
longer and test again.

         To glaze bread before baking: for a dark, shiny glaze, brush on 1 beaten egg yolk.
For a light shiny glaze, beat the whole egg and brush it on, or brush on melted butter or
margarine. For shine with no color, brush on 1 egg white beaten with 1 tablespoon of
water.

      When baking bread, if tops brown too quickly, cover loosely with foil. To test for
doneness - tap the top of the loaf lightly with your fingertips. If it sounds hollow and is well
browned on top, the bread is ready.

      If you roll out dough between 2 sheets of waxed paper, dab some water under the
bottom sheet and it won‟t skid away.

       All ingredients for bread making should be at room temperature. It is important to
use the right size pan.

       Bread will keep in the freezer for 3 months if tightly wrapped and you make sure to
press out as much air as possible.




                                                14
Crazy Biscuits

1 stick margarine                           8oz. sour cream
2 cups Bisquick
Mix together, place in greased muffin tins (fill 2/3 full) and bake at 350 degrees
until golden brown.

Jimmie Lou Norwood Gibbs


Sweet Potato Biscuits

2 ½ cups self rising flour                   1/3 cup butter - softened
1 cup mashed sweet potatoes                  1/3-cup milk

In large bowl, stir together all ingredients until soft dough forms. Place dough on
lightly floured surface - knead and roll to ½ inch thickness. Cut biscuits with a 3-
inch round cutter. Place biscuits on lightly greased baking sheet. Bake at 425
degrees for 20-25 minutes or until golden brown. Makes 12 biscuits.

Margaret Norwood Henry


Country Ham & Cheese Biscuits

2 cups White Lily Unbleached Self Rising Flour
¼ cup shortening
1 cup finely chopped, cooked country ham
1 cup shredded Swiss cheese
¼ cup milk or buttermilk
2 tablespoons melted butter or margarine
1-cup sour cream

In medium to large bowl, cut shortening into flour until mixture is coarse crumbs.
Add ham, cheese, milk and sour cream. Mix until well blended. Knead gently on
lightly floured surface 2 to 3 strokes. Roll dough about ½ inch thick. Cut without
twisting cutter. Bake on ungreased baking sheet at 450 degrees for 8 to 10
minutes. Brush with melted butter. Makes 12 biscuits.

Margaret Norwood Henry




                                    15
Corn Sticks

¾ cup plain corn meal                       1/3 cup self rising flour
1-tablespoon sugar                          1-teaspoon baking powder
1 egg                                       ¾ cup milk
2 tablespoons cooking oil                   ½ teaspoon salt

Mix egg, milk, and cooking oil. Add combined dry ingredients. Mix quickly. Put
into well-greased corn stick pan. Bake at 400 degrees for 15-20 minutes. Makes
14 corn sticks.

Phyllis Durrence Smith


Perfectly Easy Dinner Rolls

1 cup warm water                           2 pkg. active dry yeast
½ cup melted butter                        ½ cup sugar
3 eggs                                     1 teaspoon salt
4 to 4 ½ cups unbleached all-purpose flour

Combine warm water and yeast in a large bowl. Let stand about 5 minutes (until
yeast is foamy). Stir in butter, sugar, eggs and salt. Beat in flour, one cup at a
time until dough is too stiff to mix. Cover and refrigerate 2 hours. Turn the dough
out onto a lightly floured surface. Divide into 24 equal pieces. Roll each piece
into a smooth round ball; place balls in even rows in the prepared pan. Cover
and let dough balls rise until doubled in volume, about 1 hour. Bake at 375
degrees until golden brown, about 15-20 minutes. Brush with melted butter.

Frances Burch Chase


Bran Muffins

1 cup Nabisco 100% Bran (may substitute bran buds)
1 cup boiling water                      ½ heaping cup shortening
1-½ cups sugar                           2 eggs
2 cups buttermilk                        2 ½ cups all purpose flour
2-½ teaspoons soda                       ½ teaspoon salt
2 cups Kelloggs all bran

Pour hot water over Nabisco 100% Bran. Blend well and stand until water is
absorbed. Cream shortening and sugar. Add eggs, buttermilk, Nabisco Bran.
Blend well. Sift together flour, soda, and salt. Add all to Kelloggs Bran. Bake at
400 degrees for 15--20 minutes. Can be refrigerated.

Sarah Burch Durrence




                                    16
Banana Nut Muffins

1 ½ cups all-purpose flour                         1 cup chopped walnuts
½ cup toasted wheat germ                           ½ cup brown sugar
1 tablespoon baking powder                         1 teaspoon cinnamon
½ teaspoon salt                                    ¼ teaspoon ground nutmeg
2 ripe bananas, mashed                             ¾ cup milk
5 tablespoons melted butter                        1 egg
Cinnamon sugar (optional)

Fit 12 muffin cups with paper liners. Coat each with cooking spray. Mix flour,
wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in large
bowl.          Stir in bananas, milk, butter and egg. Mix just until blended. Fill
muffin cups evenly with batter. Sprinkle with cinnamon sugar if desired. Bake at
400 degrees 20-22 minutes. Cool before serving.

Frances Burch Chase


Pecan Pie Mini Muffins

1 cup packed brown sugar                           ½ cup all purpose flour
1 cup chopped pecans                               2/3-cup butter, melted
2 eggs, beaten

Combine brown sugar, flour and pecans; set aside. Combine butter and eggs;
mix well. Stir into flour mixture just until moistened. Fill grease and floured or
paper lined miniature muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes
or until muffins test done. Yields about 2 ½ dozen

Valarie Durrence Randall




                                    17
18
SOUPS & SALADS




      19
                      SUPER SOUPS & SCRUMPTIOUS SALADS

       For soup and stew that is too salty, add a raw potato and discard after cooking.
The potato absorbs the salt.

        Did you know? Cooking in cast iron definitely boosts iron intake. Soup simmered
for a few hours in an iron pot has almost thirty times more iron than soup cooked in another
pan.

       Thickeners for soups can be either flour or cornstarch. It is a good idea to add the
thickener with the pan off the heat to avoid the danger of lumping. Flour is good for soups
to be served hot. Cornstarch is better for cold soups.

       Most important of all, remember that hot soups should be served HOT and cold
soups COLD - none benefit from being served lukewarm.

      If delayed in tossing salads, greens will stay fresh under a drape of paper towels
wrung out of ice water.

          Always shake on oil and vinegar dressing just before using.

        When unmolding a salad, always sprinkle a few drops of water on the serving
plate. It will be easy to move the salad around to position it correctly.

         For a stay put garnish in a molded salad, arrange design, pour over thin layer of
partially set gelatin. Chill.

       To test freshness of dried herbs, rub them between your hands. Oil of your hand
extracts the essence of the herb. If there is no smell, they are no good.

        Season with seeds to add flavors:
Caraway: Tangy and slightly sweet
Cardomon: Spicy
Celery: Strong - use sparingly
Cumin: Slightly bitter
Dill: Pungent and strong in flavor
Fennel: Licorice flavor
Mustard: Dry mustard is a mixture of ground seeds of several mustard varieties.
Sesame: Nutty flavor

       For crunchy cole slaw, cut cabbage in half and soak in salted water for an hour.
Drain well, then proceed with recipe.

          Add a small amount of beet vinegar to mayonnaise to give it a pretty color for
salads.




                                               20
Oriental Cole Slaw

1 pkg. Dole Cole Slaw
1 bunch green onions - wash & slice half way up the stem
½ cup slivered almonds - toasted
1 pkg. chicken flavored Romaine Noodles

Dressing:
3 tablespoons vinegar                         2 tablespoons sugar
¼ cup oil                                     1 teaspoon salt
½ teaspoon pepper
½ pkg. chicken flavored packet from Romaine Noodles

Toss the slaw and green onions together. Toast almonds - be careful - they burn
easily. Break noodles into small pieces. Right before serving, toss the slaw mix,
almonds, noodles, and dressing. It is good the next day if you don‟t mind the
noodles not being crunchy.

Dee Gibbs Weedon


Bean Salad

1 - 16oz. can shoe peg whole corn           1 - 7oz. of pimento (chopped)
1 large can small English peas              1 bell pepper (chopped)
1 large can French style green beans        1 medium onion (chopped)
1-cup celery (chopped)
Drain corn, green beans and English peas. Mix all the above ingredients
together.

Dressing:
1-cup sugar                                      ¼ cup corn oil
¾ cup vinegar                                    1-teaspoon salt
1 teaspoon pepper                                1 tablespoon water
Stir all ingredients together in a saucepan; bring to a boil; let cool completely.
Pour over veggies in a large bowl. Marinate overnight in refrigerator. Good with
hamburgers, hotdogs, and fish.

Frances Burch Chase




                                   21
Frog Eye Salad
1 cup sugar                                   1 tablespoon flour
1 ½ teaspoon salt                             1 ¾ cups pineapple juice
2 eggs, beaten                                1 tablespoon lemon juice
3 quarts water                                1 tablespoon cooking oil
1 pkg. (16oz.) Orzo noodles                   1 cup coconut (optional)
3 cans (11oz. each) Mandarin oranges, drained
2 cans (20 oz. each) pineapple chunks or tidbits, drained
1 can (20 oz.) crushed pineapple, drained
1 carton (9oz.) non-dairy whipped topping
1-cup miniature marshmallows (optional)

Combine sugar, flour and ½ teaspoon of the salt. Gradually stir in pineapple
juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon
juice. Cool mixture to room temperature. Bring water and remaining teaspoon
salt and oil to a boil. Add Orzo noodles. Cook at rolling boil until noodles are
done. Drain noodles and rinse with water. Drain again and cool to room
temperature. Combine egg mixture and noodles. Mix lightly but thoroughly.
Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly.
Refrigerate until chilled in airtight container. Makes 25 servings.

Sarah Burch Durrence

Cornbread Salad
2 to 3 cups cornbread (can be leftover)
1 large bell pepper, chopped to bite size
2 pints grape tomatoes, sliced in half
1 large onion, chopped
1 ½ cans kidney beans, drained
1 ½ cans whole kernel corn, drained
1 or 2 jars bacon bits
1 small bottle salad dressing (I use fat free Bleu Cheese)

Crumble corn bread. Layer half of the ingredients in order listed above. Begin
second layer but reverse the order of bacon bits and salad dressing. By layering
the dressing on top of the corn, the bacon bits serve as a topping. This salad
keeps well. Use your favorite dressing. This salad is pretty in a “see through” large
glass dish. Next time, you may want to increase or decrease amounts of some
items.

Louise Burch




                                    22
Hot Pineapple Salad
2 20 oz. cans pineapple tidbits
6 tablespoons pineapple juice
2 cups mild cheese, grated
6 tablespoons self-rising flour
1-cup sugar
1 ½ pkg. Townhouse Crackers, crumbled
1 stick melted margarine

Mix everything together and put in casserole dish. Mix crackers and melted
margarine. Pour over top of casserole. Bake at 350 degrees for 30 minutes.

Beth Allman Jones (Granddaughter of Frank Burch)

Seafoam Salad
1 pkg. lime Jell-O                               1 cup water
14 large marshmallows                            ¼ cup sugar
1 4oz. pkg. cream cheese, cubed                  1 small carton Cool Whip
1 small can crushed pineapple                    1-tablespoon mayonnaise
½ cup chopped pecans
dash salt

Mix Jell-O, sugar and water in saucepan on low heat to dissolve. Add
marshmallows and cream cheese. Stir until both are almost melted. Pour into a
serving bowl and add remaining ingredients. Chill until firm.

Kimberly McMichael (Granddaughter of Will H. Burch)

Broccoli and Cauliflower Salad
1 bunch broccoli, chopped
1 cup shredded cheddar cheese
½ lb. bacon, fried crisp, crumbled
1 head cauliflower, chopped

Mix all in bowl and add dressing.
Dressing:
1-cup mayonnaise            ½ cup sugar          2 tablespoons vinegar

Betty Burch Madden




                                     23
Napa Cabbage Salad

1 head cabbage                             2 green onions, chopped
1 pkg. Ramen noodles                       ¼ cup sesame seeds
½ cup slivered almonds

Dressing:
¼ cup vinegar                              ½ cup sugar
2/3 cup oil                                2 tablespoons soy sauce

Wash and break up the leafy part of the cabbage. Add green onions. Add
noodles which have been broken into small pieces and toasted 15 minutes in 350
degree oven. Add almonds which have been toasted 5 minutes. Add sesame
seeds.
For dressing, add ingredients together and boil only 2 minutes. Pour cooled
dressing over salad just before serving.
Note: Since ovens vary so much, it‟s best to closely watch the toasting of
noodles and almonds. They easily get too brown (I toast mine very little).

Betty Burch Madden



Potato Cheese Soup

4-5 Idaho potatoes (peeled and cut into ½ inch cubes)
2 cans Campbell‟s Cheddar Cheese soup
2 cups milk
8oz. sour cream
1-cup heavy cream (use Half and Half for a lighter soup)
2 chicken bullion cubes

Boil potatoes until done. Mix together all other ingredients and place into a large
pot on low to medium temperature. When potatoes are done and milk mixture is
hot, add potatoes to the milk mixture. Simmer on low for about 1 hour. You can
garnish with sour cream, bacon, chives or cheddar cheese. A great winter time
meal.

Randy Norwood




                                   24
Broccoli Chowder

1 average bunch broccoli                   2 cans cream of potato soup
2 cans milk (using soup can)               2 teaspoons minced onion
¾ cup grated cheddar cheese

Cook broccoli (without big part of stem) in small amount of water until tender.
Add soup, milk, onions and bring to a good boil. Add grated cheese, stirring in
gradually until well melted.

Betty Burch Madden

              Hand written by Gordie Mae Burch Norwood




                                   25
26
VEGETABLES




   27
                                        VEGGIE TIPS
       Bake potatoes in half the usual time by letting stand in boiling water for 15 minutes
before putting them into a very hot oven.

       Overcooked potatoes can become soggy when the milk is added. Sprinkle with
dry powdered milk for the fluffiest mashed potatoes ever.

          Plant a few sprigs of dill near your tomato plants to prevent tomato worms on the
plants.

      Exposure to direct sunlight softens tomatoes instead of ripening them. Leave the
tomatoes, stem-up in any spot where they will be out of direct sunlight.

       Next time you are cooking cabbage, put a heel of bread on top of cabbage
before putting the lid on the pot - there will be NO odor. The bread has no effect on the
cabbage and should be removed after cooking. Works for broccoli and brussel sprouts,
too.

        A deep or rich color generally indicates highest food value and flavor in
vegetables. For example, the dark green outer leaves of leafy vegetables have more
nutrients than the lighter colored inner ones. Also, bright orange carrots may provide more
vitamin A than paler ones.

        You‟ll shed less tears if you cut the root end of the onion off last, or freeze or
refrigerate before chopping.

         Beans are nutritional superstars. Packed with protein, low in fat and cholesterol,
beans are one of the best sources of complex carbohydrates and dietary fiber.
Surprisingly, beans contain more fiber per serving than most other vegetables, fruits, grains
or cereals. A diet high in soluble fiber has been linked to such virtues as lowering
cholesterol, maintaining blood sugar levels or body energy and delaying feeling hungry.

          Lettuce leaves absorb fat. Place a few into the pot and watch the fat cling to
them.

       Ripen green bananas or green tomatoes by wrapping them in a wet dish towel
and placing them in a paper sack.

        A squirt of lemon in the water when cooking cauliflower will keep the cauliflower
from discoloring.

       Cook carrots with potatoes and then mash them all together. This makes the
potatoes a slight orange color and produces an entirely new flavor. Remember to
remove the tops of carrots before storing. Tops drain the carrots of moisture, making them
limp and dry.

        Never immerse mushrooms in water when cleaning. They will absorb too much
liquid. For prime mushrooms, buy only those with closed cap. The gills should not be
showing.


                                                28
Fried Cabbage
1 large head of cabbage                                1 large onion, chopped
3 tablespoons olive oil                                salt and pepper to taste

Put olive oil in the bottom of a large skillet with a cover. Cut cabbage and place
in skillet. Add onion, salt and pepper. Stir. Cover and simmer on low heat until
desired tenderness (30-45 minutes). Stir frequently. Do not add liquid.

Carleen Strickland

Honey Orange Carrots
¼ cup sweet cream butter                               1 tablespoon honey
3 cups carrots, cut into thin julienne strips          ½ teaspoon salt
1 teaspoon grated orange peel

In a 2 quart saucepan, melt butter over medium heat. Add remaining
ingredients. Cover and cook over medium heat for 10-15 minutes or until tender.

Maudine Denmon

Turnip Green or Collards
2 lbs. greens
salt to taste
2 by 6 inch fat meat or streak of lean meat (pork)
½ gallons water

Wash greens until clean. Have water at a boil. Break up greens. Put in boiling
water with meat and salt. Cook until tender. Add water as needed.

Margaret Norwood Henry




Harvard Beets

½ cup sugar                                     2 tablespoons flour
¼ cup vinegar                                   ¾ cup beet juice
2 tablespoons butter                            ½ teaspoon salt
1 - 10oz. can sliced beets

Mix sugar and flour, add vinegar and beet juice in a saucepan. Add salt and
butter then mix with beets.

Roseann Burch Givens

                                       29
Canning Tomatoes

Tomatoes (as many as you want)            quart canning jars
½ teaspoon salt per jar                   1 teaspoon sugar per jar

Wash and peel tomatoes. Quarter and take out core. Boil in open pot until they
cook to pieces. Put ½ teaspoon salt, 1 teaspoon sugar in bottom of a quart jar.
Pour tomatoes in jars and seal with hot lids.

Grace Burch

Potato Salad
6-8 medium to large potatoes             1-1 ½ bell peppers, chopped
1-1 ½ onions, chopped                    2-3 fingers celery, chopped
1-2 small jars pimento, chopped          2-3 tablespoons margarine
1-2 teaspoon mustard
Enough mayonnaise to mix all together. Salt and pepper if desired.

Frances Burch Chase

Caroline’s Favorite Corn
3 cans Meixcorn                           1 8oz. pkg. softened cream cheese
1 4oz. can diced green chiles             1 small onion, chopped
2 tablespoons butter or margarine

Saute onion in butter. Add cream cheese and mix well with onions on low heat
until cream cheese is melted. Add Meixcorn and chiles. Cook on low heat until
corn and chiles are heated through.

Carol Burch Turner

Spinach Madeline
2 pkg. frozen, chopped spinach (cooked)          ½ teaspoon pepper
4 tablespoons butter                             ½ teaspoon celery salt
2 tablespoons flour                              ½ cup milk
2 tablespoons chopped onion                      6oz. roll jalapeno cheese
1 teaspoon Worcestershire sauce
½ cup spinach liquor

Cook and drain spinach. Melt butter in skillet. Add flour and onion and cook
until soft but not brown. Add liquids slowly. Stir constantly until thick. Add
seasonings and cheese, which has been cut into small pieces. Combine with
spinach. Top with buttered breadcrumbs and bake at 350 degrees until brown.
Flavor is improved if kept refrigerated overnight. If used as a dip, omit the
breadcrumbs.

Pat Allman Traylor


                                    30
Corn Soufflé
1 15oz. can cream corn                                     2 eggs
1 15oz. can whole kernel corn, drained                     8oz. sour cream
1 stick melted butter
1 box Jiffy corn muffin mix

Mix all ingredients in large bowl. Pour into a 9x13 Pyrex dish. Bake at 400
degrees, 40-45 minutes on middle oven rack until golden brown.

Randy Norwood

Stuffed Bell Peppers
6 bell peppers                                      1 lb. ground beef
1/3 cup chopped onion                               2 cans tomato sauce
½ teaspoon salt                                     ½ cup uncooked rice

Cut peppers in half and remove seeds. Boil for about 3 minutes. Drain. Cook
ground beef and onions until done. Mix ground beef and onion mixture, tomato
sauce, salt and cooked rice. Stuff in peppers. Put into oven proof dish and bake
for 20 minutes at 350 degrees.

Shelia Eldridge

Fried Green Tomatoes
Green tomatoes                                      ½ cup flour
½ cup buttermilk                                    salt and pepper

Mix flour, salt and pepper. Wash and slice tomatoes. Dip each slice in buttermilk
and coat with flour. Fry in oil until tender and golden brown. Drain on paper
towels.

Sheila Eldridge

Squash Casserole

1 32oz. can squash                                  1 large onion, chopped
5 eggs, well beaten                                 salt to taste
1 can cream of mushroom soup                        pepper to taste
1 soup can of sour cream                            bread or cracker crumbs
grated cheese

Combine all ingredients together except cracker crumbs and grated cheese.
Place in a grease casserole dish. Bake at 350 degrees for 20 minutes. Remove
from oven and top with bread or cracker crumbs and grated cheese. Return to
oven and continue baking until the cheese melts.

Mary Buffington


                                    31
Tomato-Onion-Cheese Casserole

4 cups thinly sliced onions                       1 teaspoon salt
2 lb. medium size ripe tomatoes, peeled and sliced
6 slices American cheese cut in halves            ¼ teaspoon pepper
½ teaspoon dried basil leaves                     ½ cup bread crumbs
3 tablespoons melted butter or margarine

Lightly grease a 1 ½ quart casserole. In 1 inch of boiling water in medium
saucepan, cook onion, covered, for 10 minutes. Drain. In prepared casserole,
layer (in order) half of tomatoes and onion, sprinkle with half of salt, pepper and
basil. Top with half of cheese. Repeat layers. Toss bread crumbs with melted
butter and sprinkle over top of cheese. Bake uncovered at 350 degrees for 30-35
minutes or until tomatoes are tender.

Sarah Durrence Burch




Eggplant Casserole

1 large eggplant                                   ¼ stick butter
1 cup milk                                         1 egg
1 cup saltine crumbs                               1 small onion, chopped
1 cup grated cheese

Peel eggplant; cook in small amount of salted water until tender. Drain and
mash. Add remaining ingredients except grated cheese. Bake 350 degrees for
30 minutes. Remove and sprinkle cheese; return to oven until melted.

Roseann Burch Givens

Green Bean Casserole
1 can green beans(#2 ½ can) or 2 pkg. frozen beans
1 can bean sprouts
1 can water chestnuts, sliced
1 can mushroom soup, undiluted spread over all

Sprinkle according to taste with Parmesan cheese. Bake at 325 degrees about 1
hour. Ten minutes before serving, remove from oven and top with 1 can French
fried onion rings. Return to oven, but keep a watchful eye; the onions tend to
burn quickly.

Pat Allman Traylor




                                   32
Cheesy Broccoli Pockets
1 package (10oz.) frozen broccoli               2 teaspoons olive oil
1 clove garlic, minced                          1 teaspoon oregano
1/3 cup grated parmesan cheese                  ½ teaspoon salt
1 cup shredded mozzarella cheese         ¼ teaspoon pepper
2 jars roasted red peppers, chopped
1 package (16oz.) frozen bread dough, thawed

Grease 2 baking sheets. Cook broccoli and drain well. In medium skillet, heat oil
over low heat. Add garlic; saute for 2 minutes. Add broccoli; cook and stir until
moisture has evaporated, about 3 minutes. Remove from heat. In medium bowl,
combine broccoli mixture, mozzarella, parmesan, roasted peppers, oregano, salt
and pepper; mix well. On lightly floured surface, divide dough into 8 pieces; roll
out each piece to form a 6 inch circle. Spoon an equal amount of broccoli
mixture in the center of each circle. Fold dough over filling to form a half circle.
Press edges with a fork to seal; prick a few holes in pocket tops. Place pockets
on baking sheets. Bake at 375 degrees about 25 minutes until golden brown.

Frances Burch Chase

Baked Spaghetti
1 cup chopped onion                     1 cup chopped green pepper
1 tablespoon butter or margarine        1 28oz. can tomatoes with liquid
1 4oz. can mushrooms                    2 teaspoons dried oregano
1 can sliced ripe olives drained        2 cups shredded cheddar cheese
12oz. spaghetti noodles cooked and drained
1lb. ground beef cooked and drained     ¼ cup water
1 can cream of mushroom soup
¼ cup grated parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add
tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer
uncovered for 10 minutes. Place half of the spaghetti noodles in greased
casserole baking dish. Top with half of the vegetable and beef mixture. Sprinkle
with 1 cup of cheddar cheese. Repeat the layers. Mix the soup and water until
smooth and pour over casserole. Sprinkle with parmesan cheese. Bake
uncovered at 350 degrees for 30-35 or until heated through.

Maryellen Burch Odom




                                    33
Broccoli Casserole
1-2 10oz. pkg. frozen, chopped broccoli         1 can celery soup
1 can cream of mushroom soup                    1 cup cooked rice
1-2 cans water chestnuts, sliced (can use chopped onions)
1-2 pkg. grated cheese

Cook rice; wash and drain. Mix all other ingredients together, then add rice.
Cook at 350 degrees until broccoli is done

Frances Burch Chase

Spinach & Cheese Casserole
1 lb. carton cottage cheese                    3 eggs
1 stick margarine                              3 tablespoons flour
2 pkg. frozen chopped spinach (drain and mash)
salt to taste
10oz. grated sharp cheddar cheese

Combine all ingredients, mix well (do not put in blender). Sprinkle with bread
crumbs and margarine. Bake at 325 degrees for about 1 hour until brown and
bubbly.

Jimmie Lou Norwood Gibbs

Hash Brown Casserole
32oz. pkg. frozen hash brown potatoes             8oz. light sour cream
10 3/4oz. can fat-free cream of chicken soup     1 small onion, chopped
5oz. can low fat milk                     1 teaspoon dried rosemary
¼ cup light butter or margarine, melted          ½ teaspoon salt
¼ teaspoon pepper                                vegetable cooking spray
1 cup shredded reduced fat cheddar cheese

Spray 11x7 baking dish with cooking spray. Mix first 9 ingredients into large bowl.
Spoon mixture into baking dish. Sprinkle cheese on top. Bake at 325 degrees for
1 hour.

Margaret Norwood Henry




                                    34
Pineapple Casserole
2 20oz. cans chunk pineapple, drained (save ½ cup juice)
½ cup sugar
½ cup flour                                     ¾ stick margarine, melted
8oz. cheddar cheese, grated                     8oz. Swiss cheese, grated

Grease baking dish. Mix flour and sugar. Layer - put 1 can pineapple in dish,
add ½ flour & sugar mixture over pineapple. Add ½ both cheeses. Repeat 2nd
layer. Cover with melted margarine. Pour ½ cup pineapple juice over all. Bake
at 350 degrees for 30-40 minutes.
Jimmie Lou Norwood Gibbs

Apple and Cheese Casserole
1 stick butter or margarine                           8oz. Velveeta cheese
1 cup sugar                                           1 can sliced apples
¾ cup flour                                           ¼ cup milk
Cream butter/margarine, sugar, flour and cheese. Place apples (juice also) in a
casserole dish. Press cheese mixture over apples. Pour milk over top. Bake at
350 degrees for 30 minutes.
Tullye Burch Ralph

Cheesy Apple Casserole
2 20oz. cans sliced apples in light syrup (not pie filling!)
1 stick margarine                                       1 cup sugar
¾ cup self rising flour                      8 oz. Velveeta cheese
Grease 13x8” glass baking dish. Drain apples thoroughly and spread evenly in
the dish. Combine all other ingredients in a bowl and mix thoroughly (use pastry
tool or potato masher). You will end up with a big clump of the
cheese/margarine/sugar/flour mixture. Spoon this out as evenly as you can over
the apples (it will soften and spread out once in the oven). Cook for 30-35
minutes at 375 degrees until topping is browned. I like to finish it off with about 2-
3 minutes of broiling to make the topping a little crustier.
Jeanette Burch

Oriental Mushrooms
1 lb. fresh mushrooms                                ¼ cup chopped onions
¼ cup butter                                  2 teaspoon flour
¼ cup water                                          1 beef bouillon cube
2 tablespoons soy sauce
Wash and trim mushrooms (stem end). Do not peel. Slice parallel with stem. In
large skillet, cook and stir onions in butter until tender. Stir in mushrooms. Sprinkle
flour over mixture. Stir until mushrooms are coated. Add water, bouillon cube
and soy sauce stirring until bouillon cube is dissolved. Cook over medium heat
about 3 minutes.
Margaret Norwood Henry
                                       35
Marinated Carrots
2 lb. carrots or 2 small bags baby carrots, chopped
½ cup oil                                          ¾ cup sugar
1 can tomato soup                                  2 bell peppers, sliced in rings
2 onions, sliced in rings                          ¼ cup white vinegar

Cook carrots until done. Mix with other ingredients. Let set overnight.

Frances Burch Chase




        Ollie Mae Burch’s handwritten recipe of Senator Russell
                       Sweet Potato Casserole




                                    36
MAIN DISHES




   37
                           TEMPTING MAIN DISHES

        When broiling meats or bacon on a rack, place a piece or two of dry bread in the
broiler pan to soak up the dripped fat. This not only helps to eliminate smoking of the fat
but reduces the chances of the fat catching fire.

        Tenderizing meat - mechanical method are grinding, cubing and pounding meat.
This breaks down the connective tissue and makes meat tender. Marinating or soaking
meat in acid mixtures such as lemon juice or vinegar tenderizes meat and adds flavor.
Often herbs and spices are included in commercial marinades. Meat tenderizers are
derivatives of natural food-tenderizing agents found in some tropical fruits (such as
papaya) which soften meat tissue only while meat is cooking.

      For juicier burgers, add a stiffly beaten egg white to each pound of hamburger
meat or make patties with one tablespoon of cottage cheese in the center.

         Marbled beef which has intermingling of fat with lean, indicates tenderness and
rich flavor.

          Pork chops which are light in color are corn fed.

        If you rub the skin of a chicken with mayonnaise before baking, the skin will get
crisp and brown.

          A half teaspoon of dry mustard added to a flour mix for frying chicken adds great
flavor.

          The darker the flesh of a fish, the higher it is in calories.

          Rule of thumb for cooking fish; cook 10 minutes for each inch of thickness.

        To keep raw fish fresh and odorless, rinse them with fresh lemon juice and water,
dry thoroughly, wrap and refrigerate.

          For fluffier omelets, add a pinch of cornstarch before beating.

          Bacon will lie flat in the pan if you prick it thoroughly with a fork as it fries.

        Tenderize tough meat by rubbing both sides with vinegar and olive oil. Let is stand
2 hours before cooking.

          To shape meatballs, use an ice cream scoop to make uniform balls.




                                                    38
Chicken Spectacular
3 cups cooked, diced chicken               1 medium onion, chopped
1 cup mayonnaise                           1 can cream of celery soup
2 cans French style green beans, drained
2oz. jar pimento pepper                    1 can sliced water chestnuts,
                                           drained
1 pkg. white wild rice( Uncle Ben‟s Long Grain & Wild Rice - Chicken Stock Sauce
with Vegetables)

Cook rice according to directions. Mix all ingredients well. Place in casserole
dish. Bake at 350 degrees for 25-30 minutes. Add I can Durkee Real French Fried
Onions to the top for the last 5 minutes of cooking.

Jeanette Burch

Rabbit Stew
1 large & l small rabbit                   1 large hen
3 lb. onion                                3 pints corn
6 quarts tomatoes
salt, red pepper & black pepper to taste

Cook rabbits and hen in separate boilers. Grind first 5 ingredients. Mix broth you
cooked hen in with salt and pepper. Cook 1 hour on low heat. Don‟t let it stick.

Hudson Henry, husband of Margaret Norwood Henry

Lemony Chicken Strips
½ cup flour                                1 teaspoon seasoning salt
1 teaspoon paprika                         1 teaspoon onion powder
1 teaspoon oregano                         ½ teaspoon lemon pepper
¼ teaspoon garlic powder                   1 lb. chicken cut in strips
1 ½ tablespoons lemon juice                oil

Moisten chicken with lemon juice. Let stand about 30 minutes. Mix other
ingredients except oil in bag. Add chicken and shake to coat. Fry about 2
minutes or until brown and tender.

Sheila Eldridge




                                   39
Swiss Steak
1 ½ lbs. round steak                        2 tablespoons flour
salt & pepper                               1 onion sliced
3 tablespoons cooking oil                   8oz. can tomato sauce
1 cup water

Cut steak into single servings. Mix salt and pepper and flour. Coat steak with
flour mixture. Cook onion in oil and drain. Brown steaks. Cover meat with onions.
Mix tomato sauce with water. Pour over steak and onions. Cook until steak is
tender.

Sheila Eldridge

Stuffed Pork Chops
2 double pork chops with pocket                    1 cup bread crumbs
½ stick melted butter or margarine                 ½ cup chopped apple
¼ cup chopped black walnuts                        salt & pepper to taste

Mix butter, bread crumbs, apple, walnuts, salt and pepper together and stuff into
pockets of chops. Secure pocket openings with toothpicks. Bake at 350 degrees
for about 1 hour or until well done, in an ungreased skillet or baking dish.

Sandy Whitfield

Spanish Meat Loaf
4 lbs. beef, ground                                2 or 3 bell peppers, chopped
2 lbs. pork, ground                                2 jars pimentos
3 large onions, chopped                            ¾ large can tomato juice
3 or 4 fingers celery, chopped                     ¼ cup Worcestershire sauce
2 teaspoons Texas Pete hot sauce                   Salt and pepper to taste
3-4 tubes saltine crackers, crumbled

Mix all ingredients. Cook at 350 degrees for 1 ½ hours or until done in the middle.
May have to pour off grease.

Frances Burch Chase




                                     40
Easy Swiss Steak

1 pkg. round steak                                    1 can stewed tomatoes
1 can water                                           1 can sliced mushrooms
Spices (any spices that you like- salt, pepper, garlic, etc.)

Cut round steak into serving pieces. Flour and brown in pan. Place steak in a
casserole dish and cover with tomatoes, water and mushrooms. Salt and pepper
to taste. Bake at 350 degrees for 45 minutes. This will make a very good thin red
gravy that you can serve over rice.

Maryellen Burch Odom


Pork Chop Casserole

4 pork chops                        1 can cream of mushroom soup
1 cup rice

Dust chops in flour and fry until almost done. Mix cream of mushroom soup and 2
cans water in bowl. Add rice. Spray dish with Pam. Pour soup and rice mixture in
pan. Lay pork chops on top and cover with foil. Bake at 350 degrees for about 1
hour.

Roseann Burch Givens


Meemaw Strickland’s Meat Loaf

1 ½ lbs. ground beef                1 egg slightly beaten
½ cup ketchup                              ¼ cup bell pepper
1 teaspoon Season-All                      1 cup soft bread crumbs
½ cup chopped onion                        1 teaspoon salt
½ teaspoon pepper                          ½ teaspoon garlic powder

In a large mixing bowl mix egg, 2/3 ketchup, bell pepper, onion, Season-All, salt,
pepper and garlic powder. Add bread crumbs, ground beef and mix well. Form
into loaf and place in loaf pan. Bake 1 hour at 350 degrees. Spread remaining
ketchup on top and cook for 10 more minutes. Let stand 5 minutes before slicing.

Carleen Strickland




                                   41
Elegant Chicken Breasts
4 whole chicken breasts, halved and pounded
2 cups Italian bread crumbs
2 cups sparkling grape juice            8 slices muenster cheese

Spray a large baking dish with vegetable spray. Coat chicken with bread
crumbs. Bake 15 minutes at 350 degrees. Top each breast with a cheese slice.
Pour juice around chicken and bake an additional 15 minutes.

Phyllis Durrence Smith

Slow Cooked Barbeque Pork
1 onion sliced                              3 lbs. pork tenderloin
1-1 ½ 18oz. bottles barbeque sauce

In a crock pot, place onion and top with pork. Cook on low for 8-10 hours or on
high for 4-6 hours. Take the pork and onion out and discard the leftover juice.
Shred the pork and put it back into the crock pot. Cover with barbeque sauce
and cook on low for 1-2 more hours, stirring occasionally and adding more sauce
if necessary. Serve on fresh buns.

Mary Buffington

Chicken Enchiladas
2 cups chopped cooked chicken or turkey 8oz. salsa
1 cup chopped green bell pepper                 1 pkg. (8oz.) cream cheese
8 (6 inch) flour tortillas                      ¾ lb. Velveeta cut up
¼ cup milk

Stir chicken, bell pepper, cream cheese and ½ cup salsa in saucepan on low
heat until cream cheese is melted. Spoon 1/3 cup chicken mixture down center
of each tortilla; roll up. Place seam side down in lightly greased 12x8 inch baking
dish. Stir Velveeta and milk in saucepan on low heat until smooth. Pour over
tortillas; cover with foil. Bake at 350 degrees for 20 minutes or until thoroughly
heated. Pour remaining salsa over tortillas.

Frances Burch Chase




                                    42
Gourmet Chicken Breasts
1 jar sliced dried beef, rinsed and patted dry    6-8 slices bacon
6-8 boneless chicken breasts                      8oz. sour cream
2 cans cream of mushroom soup

Line 13x9 inch glass dish with dried beef. Wrap a slice of bacon around each
breast and place on beef. Mix soup and sour cream together and pour over
chicken. Bake at 300 degrees for 3 hours uncovered. This dish is very rich but
delicious.

Maryellen Burch Odom

Crunchy Baked Fish Fillets
2 lbs. fish steaks                          ½ cup French dressing
2 tablespoons lemon juice                   ¼ teaspoon salt
1 can French fried onions                   ¼ cup grated parmesan cheese

Cut fish into serving pieces. Combine dressing, lemon juice and salt. Pour over
fish. Let stand 30 minutes. Turn once. Remove fish from sauce and place in a
well greased baking dish. Crush onions and place in separate bowl. Add
parmesan cheese and mix thoroughly. Sprinkle onion-cheese mixture over fish.
Bake at 350 degrees for 25-30 minutes or until fish flakes easily with fork.

Jean Burch

Beef Stroganoff
1 ½ to 2 lbs. round steak (cube steak)            ¼ cup flour
¼ cup butter                                ½ cup diced onions
¼ teaspoon garlic                                 1 can beef broth
1 cup sour cream                                  3 cups noodles

Cut up steak and salt & pepper and dust with flour. Brown in butter. Add onions
and garlic and brown for several minutes. Add broth. Cover and cook slowly for
1 hour. Stir in sour cream and cook for 5 minutes. Serve over noodles.

Roseann Burch Givens




                                    43
Barbequed Short Ribs

3-3 ½ short ribs of beef
¼ cup flour seasoned with salt & pepper              2 tablespoons oil
2 onions, sliced in rings                            ½ cup brown sugar
28oz. jar your favorite chunky spaghetti sauce       ½ teaspoon salt
1 ½ teaspoon Worcestershire sauce                    1 teaspoon mustard
1/3 cup vinegar

Dredge ribs in seasoned flour. Brown ribs well on all sides in oil. Add onions and
saute briefly. Blend spaghetti sauce, brown sugar, Worcestershire sauce,
mustard, vinegar and salt and pour over ribs. Simmer covered for 1 ½ hours.
Remove ribs. Skim off all fat from sauce and pour sauce over ribs. Delicious
served over rice.

Maudine Denmon


Brunswick Stew

2 lbs. ground pork, cooked                    2 lbs. ground chicken, cooked
1 lb. ground beef                             1 large can tomatoes
1 lb. can cream style corn                    14oz. bottle catsup
3 tablespoons Worcestershire sauce            1 cup chopped onions
4 tablespoons vinegar                         2 tablespoons sugar
1 stick butter                                4 cups broth
Red pepper, black pepper, salt to taste

Cook ground beef and onions together on low heat until done. Drain off fat.
Add all ingredients together and cook until thick, stirring frequently, about 45
minutes. If too thick, add more broth. Freezes well.

Maudine Denmon


Wieners In A Jacket

½ cup meal                             1 cup flour
1 egg beaten                           salt
little sweet milk

Roll wiener in this mixture and fry.

Cora Lee Norwood Burch




                                       44
Chicken Pot Pie
2 cups chicken broth                  1 cup cream of celery soup

Mix together and pour over 4 large, cooked and bite-sized cuts of chicken
breasts. Place in a large casserole dish, add cooked & diced potatoes, a small
can of Jolly Green Giant crisp corn nibblets, cooked carrots, and English peas
(amount is optional).

Topping:       1 cup buttermilk
               1 cup self-rising flour
               1 stick of margarine, melted
Mix well until there are no lumps Spread on top of ingredients and cook in a 400
degree oven till done.

Pat Allman Traylor

Chicken Pot Pie
2 cans potato soup                           1 can Veg-All, drained
2 small cans chicken, drained                ½ cup milk
salt & pepper
2 pie crusts - one for top & one for bottom (pie crusts comes in a box)

Place the first pie crust in a deep-dish pie plate. Mix all ingredients and place in
the pie crust and then place the second crust on top. Cut slits in top and dot
with butter. Cook at 375 degrees for approximately 40 minutes or until golden
brown.

Jeanette Burch

Hearty Chicken Pot Pie
1 can chicken broth             1 1/3 cups water, divided
4 medium carrots, thinly sliced        3 medium red potatoes, diced
2 tablespoons olive oil                1 medium onion, chopped
2 cups quartered medium mushrooms      1 cup frozen peas
1/3 cup all-purpose flour              1 refrigerated unbaked 9” pie crust
2 ½ cups chopped cooked chicken

Combine broth, 1 cup water, carrots and potatoes in a medium saucepan. Bring
to a boil; reduce heat and simmer over low heat 10 minutes. Heat oil in large
skillet. Add mushrooms and onion; saute until softened, about 5 minutes. Stir in
broth mixture and peas. Whisk remaining 1/3 cup water into the flour until
smooth; whisk into vegetable mixture. Bring to a boil. Roll out pie crust to fit 1
inch larger that top of a 2-quart shallow baking dish. Stir chicken into vegetable
mixture and transfer to the baking dish. Place crust over filling. Bake until filling is
bubbly and crust is browned, about 20 minutes.

Frances Burch Chase



                                      45
Chicken Pot Pie

1 fryer boiled and boned                    1 small can carrots & peas
1 can cream of chicken soup                 1 cup chicken broth
2 tablespoons onion, chopped                2 tablespoons celery, chopped
2 tablespoons mayonnaise                    2 boiled eggs, chopped

Crust: 9 tablespoons self-rising flour
       1 ½ tablespoons mayonnaise
       milk
Cook onion and celery in chicken broth. Thicken broth with cornstarch. Chop
chicken. Put in glass casserole dish. Add peas & carrots, eggs, mayonnaise and
soup. Pour in thickened broth. Mix well; salt & pepper to taste. Mix together flour
and mayonnaise. Add enough milk to make a runny batter (like pancake
batter). Pour topping over chicken and bake at 425 degrees till brown.

Valarie Durrence Randall




Chicken Nut Puffs
1 ½ cups finely chopped cooked chicken              1 cup chicken broth
1/3 cups chopped almonds, toasted                   ½ cup vegetable oil
2 tablespoons Worcestershire sauce                  1 teaspoon seasoned salt
1 tablespoon dried parsley flakes                   ½ to 1 teaspoon celery seed
1/8 teaspoon cayenne pepper                         1 cup all purpose flour
4 eggs

Combine chicken and almonds. In a large saucepan, combine the next 7
ingredients, bring to a boil. Add flour all at once. Stir until a smooth ball forms.
Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating
well after each. Beat until smooth. Stir in chicken and almonds. Drop by
teaspoonfuls onto greased baking sheet. Bake at 450 degrees for 12 to 14
minutes or golden brown. Serve warm. Yields about 6 dozen.

Sarah Durrence Burch




                                    46
Low Country Boil Shrimp Boil

6 large red potatoes                          6 medium onions
2 lbs. smoked sausage, cut in pieces                 1 tablespoon salt
6 ears of corn                                       1 3oz. pkg. shrimp boil
5 lbs. shrimp in shell                               butter

Fill large pot 2/3 full of water. Bring to a boil Add salt, shrimp boil and butter.
Add potatoes and cook for 10 minutes with the lid on the pot. Add sausage. Boil
10 minutes. Add shrimp and cook 5 minutes. Drain water off and pour out on
table with newspaper on it. Serve with butter and cocktail sauce.

Velvet Durrence Stanfield


Shrimp Gravy

2 lbs. shrimp (peeled)                               oil, enough to deep fry
salt                                                 1 egg
pepper                                               1 cup milk
seasoning salt                                       2 cups flour

Mix egg, milk, salt, pepper and seasoning salt. Dip shrimp into this mixture and
then in flour. Fry in hot oil. Pour off grease leaving the drippings. Add ½ cup flour
to pan and brown. Pour enough milk to thicken gravy to your liking. Add shrimp.
Serve with rice or grits.
Note: we eat lots of seafood since we live close to the coast.

Velvet Durrence Stanfield

                                         34
Chicken Casserole

4 large boneless, skinless chicken breasts                   8oz. sour cream
1 can condensed chicken soup                                 1 stick melted butter
1 can sliced water chestnuts
Pepperidge Farm herb stuffing mix

Melt butter in 9 inch corning baking dish. Sprinkle enough stuffing to cover
bottom of dish. Set aside. Mix cut up cooked chicken, sour cream, soup and
water chestnuts. Mix well. Add broth from cooked chicken about 1/3 cup,
mixing well, and pour over Pepperidge Farm crust. Sprinkle stuffing over top and
bake at 350 degrees for 40 to 45 minutes or until bubbly. Let set for 30 minutes
before serving. Can be made a day ahead of time then bake next day.

Marcelle Burch McClurd




                                    47
Baked Chicken
1 whole cut up chicken (using chicken with skin on makes the dish so much
better).
1 pkg. Lipton Savory Herb and Garlic mix
½ cup olive oil

Mix oil and dry mix in a small bowl. Place chicken in one layer-do not overlap
pieces. Spoon oil mixture evenly over chicken pieces. Bake at 350 degrees
approximately 1 hour or until chicken is done. Skin should be brown and crispy.
This is my family‟s favorite!

Kimberly McMichael, granddaughter of Will H. Burch

Texas Whiting Fillets
2 lb. Whiting filets                    3 tablespoons mayonnaise
2 tablespoons lemon juice               ¼ teaspoon salt
3 tablespoons chopped green onion       ¼ cup butter
½ grated parmesan cheese        dash liquid hot pepper sauce

Thaw fish if frozen. Place fillets in a single layer on a well-greased platter. Brush
with lemon juice. Combine remaining ingredients and set aside. Broil fish for 6
minutes or until fish flakes easily when tested with a fork. Remove form heat and
spread with cheese mixture. Broil 2 more minutes until lightly browned.

Carol Burch Turner

Hawaiian Style Pork Roast (Kahlua Pig)
1 pork roast                             2 teaspoons liquid smoke
¼ cup soy sauce                          2 teaspoons garlic powder
2 tablespoons ice cream salt (may use coarse kosher salt)
dash of pepper

Wash the roast and place into pan that you have lined with at least 5 lengths of
foil. You will need to loosely wrap and seal the roast in the foil before baking. I
usually take 3 ft. lengths of heavy duty foil and center them in the pan before
placing the roast in. This is essential to making this roast turn out right. In Hawaii,
where I got this recipe, they use Ti leaves to wrap the pig before cooking. The foil
is the closet you can get without the real Ti leaves to wrap it in.

Cut ½ inch slits approximately 1 inch apart all over the roast. Insert ¼ teaspoon of
ice cream salt into each slit. Pour soy sauce and liquid smoke over roast. Sprinkle
with garlic powder and pepper. Seal foil around roast trying not to rest the foil on
the roast. It should have an inch or two all around to steam. Bake for 30 minutes
at 500 degrees. Reduce to 350 degrees and continue to bake ½ hour for each
pound. Let roast rest for at least 10 minutes before cutting and serving.

Kimberly McMichael, granddaughter of Will H. Burch


                                     48
Tuna Noodle Casserole
7oz. uncooked elbow macaroni                      ¼ cup chopped onion
2 tablespoons butter or margarine                 ½ cup thinly sliced celery
½ cup finely chopped bell pepper                  1 teaspoon salt
2 tablespoons all purpose flour                   1 ½ cup milk
1/8 teaspoon ground white pepper         fresh dill springs (optional)
8oz. can albacore tuna in water, drained
¾ cup grated parmesan cheese divided

Spray 8 inch baking dish with cornstarch cooking spray. Cook pasta according
to package directions. Drain and set aside. Meanwhile, melt butter in a large
deep skillet over medium heat. Add onions; cook and stir 3 minutes. Add celery
and bell pepper; cook and stir 3 minutes. Sprinkle flour, salt and white pepper
over vegetables; cook and stir 1 minute. Gradually stir in milk; cook and stir until
thickened. Remove from heat. Add pasta, tuna and ¼ cup cheese to skillet. Stir
until pasta is well coated. Pour tuna mixture into prepared dish. Sprinkle evenly
with remaining ¼ cup cheese. Bake at 375 degrees uncovered for 20-25 minutes
or until bubbly. Garnish with dill if desired. **Best ever tasted!

Sterling Burch Woodruff

Chicken Casserole
1 stick melted butter                       1 ¼ cups water
1 bag Lipton Rice with chicken                     boneless chicken breasts
1 can cream of mushroom soup                       1 can cream of celery soup

Place ½ stick melted butter in medium baking dish. Add Lipton Rice with
chicken. Add water. Lay chicken on top of rice. Bake uncovered at 350
degrees for 15-20 minutes. Mix soup together and pour over chicken and rice.
Bake covered for about 30 minutes.

Stephanie Eldridge




                                    49
This was written by John Virgil Norwood



              50
Hand written by Gordie Mae Burch Norwood




Hand written by Gordie Mae Burch Norwood




               51
52
DESSERTS




  53
                             DEFINITELY DESSERT

         Fudge won‟t “sugar” if you add a dash of cream of tartar.

        Soften “hard as a rock” brown sugar by placing a slice of soft bread or ½ an apple
in the package and closing it tightly. In a couple of hours the brown sugar will be soft
again.

         Too much sugar in a recipe? Add a few drops of lemon juice or vinegar.

         Use a pizza cutter to cut bars or bar cookies into nice, smooth squares in half the
time.

         The more egg yolks in doughnut dough, the less grease they will absorb when fried.

         A few potato slices added to the oil will keep doughnuts from burning.

       After mixing the dough for doughnuts, put in the refrigerator at least 1 hour to
make it easier to handle.

        Sweetened condensed milk and evaporated milk are entirely different products
and cannot be used interchangeably in recipes. Sweetened condensed milk is fresh,
whole milk with 60% of the water removed and 45% cane sugar added (sugar acts as a
preservative). Evaporated milk is whole milk from which water is removed but no sugar
added. Sweetened condensed milk has a much thicker consistency and is great for
desserts because it will not get “sugary” when heated and will not form ice crystals in
frozen desserts. Also, it thickens without heat when combined and an acid such as lemon,
orange, pineapple or apple juices.

       If you are melting chocolate in a double boiler or a custard cup set in a pan of
water. Do not boil the water as this will only thicken or curdle the chocolate.

       To keep granulated sugar from lumping, place a couple of saltine crackers in
container and cover tightly.

         Before measuring honey or other syrup, oil the cup with cooking oil and rinse in hot
water.

        The key to successful custard preparation is low heat. High heat causes the eggs
to curdle, resulting in lumpy, thin mixtures. Either cook custard in a double boiler or if
cooking over direct heat, always use a heavy saucepan. Stir the mixture constantly with a
whisk. Check thickness by lifting the spoon from custard and holding it for 15-20 seconds; if
the spoon does not show through mixture, the custard has thickened to the correct
consistency.




                                               54
                              EVERYBODY’S FAVORITE

        To improve an inexpensive cake mix, add one tablespoon butter to the batter for a
richer tasting cake.

       Discover baking with mayonnaise. Try substituting mayo as a shortening or oil - it
blends easily, adds moistness and contributes toward a tender texture.

       Save bottom cardboards from pizzas and cover with foil.

      Dip spoon in hot water before measuring lard, butter, etc. - it will slip off the spoon
more easily.

       Put flour in a large saltshaker and use for dusting cake pans. It is less messy and
doesn‟t waste flour.

       For recipes using beaten egg whites, the eggs should be separated when cold
and the whites allowed to come to room temperature (egg whites reach their highest
volume if beaten at room temperature). Cream of tartar or sugar added to the egg
whites will increase the stability of the foam. The sugar should be added a little at a time.
Overbeating will cause egg whites to become stiff and dry, and will cause them to
collapse as soon as heat is applied. Be sure beater, bowl, etc. are completely free of oil -
any trace of oil will prevent egg whites to fluff up.

        Don„t grease cookie sheets or cookies will tend to spread too much. When baking
several batches in succession, let sheets cool before placing more dough on them or the
dough will soften and spread and finished cookies will be mis-shapen.

         Any recipe which says, “add one egg” can be made better by separating the
white and yolk. The white, when beaten separately, adds bubbles, tenderness and makes
the finished product lighter. This is true for nearly all boxed items.

         If your layer cakes stick to the bottom of their pans, return them to a warm oven
briefly. The layers will come out intact in just a short time.

        For baking cakes, use shiny metal pans or pans with a non-stick finish. Avoid dull,
dark, or enamel pans, which can cause uneven and excessive browning. If using glass or
porcelain-coated aluminum pans, reduce the oven temperature 25 degrees. If baking
more than one at a time, arrange the pans in the oven so that you get the best airflow -
stagger them from one shelf to another, not one directly on top of another. Do not have
a pan touching the walls of the oven or touching another pan. Good airflow is very
important to proper baking.




                                              55
Sad Cake
2 cup biscuit mix                             1 tablespoon vanilla flavoring
1 box light brown sugar                       1-1 ½ cup chopped pecans

Icing:
1 4oz. pkg. cream cheese                      ½ stick margarine softened
½ box XXX sugar

Mix biscuit mix and brown sugar. Add eggs and vanilla. Stir in pecans. Bake at
300 degrees for 30 minutes. This is best if baked in oven broiler pan. Cake will be
somewhat thin. Let cool.
Icing: Cream together cream cheese and butter. Mixture should be smooth.
Add sugar and mix well. Spread on cool cake.
NOTE: We don‟t know where the name “Sad Cake” came from, but it certainly
isn‟t sad. It is only sad when it is all gone! The secret of this cake is to bake it in
the broiler pan.

Libba Durrence Thomas

Japanese Fruit Cake

1 cup butter or margarine                             2 cups sugar
4 eggs                                                1 cup buttermilk
1 cup chopped raisins                                 3 cups flour
1 cup chopped nutmeats                                ½ teaspoon salt
1 teaspoon cinnamon                                   1 teaspoon allspice
1 teaspoon cloves                                     1 teaspoon soda

Cream butter and sugar together, add eggs one at a time, beating well after
each addition. Sift dry ingredients together, adding alternately with buttermilk.
Flour raisins and nutmeats and add to above mixture. Pour into layer pans and
bake in slow oven at 300 degrees about 1 hour or until cake leaves sides of pan.

Filling:
2 boxes coconut                                       2 ½ cups sugar
2 tablespoons flour                                   2 lemons, rind and juice
1 ½ cups hot water

Combine all ingredients. Cook until thick. Cool slightly, put between layers.

Sterling Woodruff




                                      56
Carrot Pineapple Cake
3 cups sifted flour (reserve 1 tablespoon)          2 cups sugar
2 teaspoons cinnamon                                1 teaspoon salt
1 ½ teaspoons baking soda                    3 eggs beaten
1 teaspoon baking powder                            ¾ cup buttermilk
1 8oz. can crushed pineapple                        2 teaspoons vanilla
1 ½ cups chopped walnuts                            3 ½oz. shredded coconut
2 cups grated carrots, loosely packed

Mix all dry ingredients. Drain pineapple and reserve syrup. Add pineapple syrup
to dry mixture. Add eggs, oil, buttermilk and vanilla. Beat 3 minutes. Stir in
pineapple, nuts, carrots and coconut. Bake in greased and floured (using the
reserved flour) bunt pan at 325 degrees for 1 ½ hours until cake tests done. Cool
in pan 10-15 minutes and then turn onto wire cooling rack. Glaze with your
favorite cream cheese frosting when just slightly warm so that it drizzles over cake
nicely. Chill cake and enjoy. To substitute for buttermilk, use regular milk with 1
tsp. vinegar. Let stand 5 minutes to sour before using.

Mary Buffington

Fudgy Chocolate Layer Cake
¾ cup butter                           2 ¼ cups all purpose flour
2 squares unsweetened chocolate (2oz.)        2 cups sugar
¼ cup unsweetened cocoa powder                2 teaspoons baking soda
1 teaspoon salt                               1 ¾ cups buttermilk
2 eggs at room temperature                    ¾ cup whipping cream
1 ½ cups semisweet chocolate chips

Grease and flour two 9 inch round cake pans. Melt butter and chocolate stirring
over low heat. Combine flour, sugar, cocoa, baking soda and salt in a large
bowl. Add chocolate mixture, buttermilk and eggs. Beat on low speed for 1
minute; increase speed to high and beat until light and fluffy, about 2 minutes.
Divide batter between cake pans. Bake until cakes spring back when gently
pressed, 25-30 minutes. Cook pans 5 minutes; invert onto wire rack. Meanwhile,
bring cream just to a boil. Remove from heat and stir in chocolate chips; mix until
frosting is smooth and starts to thicken. Place 1 cooled layer on cake plate.
Spread with 1/3 cup frosting. Top with second layer. Frost top and side of cake
with remaining frosting.

Frances Burch Chase




                                    57
My Favorite Strawberry Cake

1 box white cake mix                        1 box strawberry gelatin
½ cup salad oil                             ½ cup cold water
4 egg whites                                ½ box frozen strawberries & juice

Beat whites of eggs for 2 minutes. Add cake mix, gelatin, water and oil. Cream
until well mixed. Add strawberries and juice. Bake at 350 degrees for 30 minutes.
Cool. Use 2/3 stick butter, I box powdered sugar, 1/2 box strawberries and juice.
Mix well and stack.

Recipe of Allie C. “Tut” Burch, wife of Joseph Burch
Submitted by Jimmie Lou Norwood Gibbs


Carrot Cake

2 cups sugar                              1 1/3 cups vegetable oil
4 eggs                                    2 cups unbleached flour
1 teaspoon salt                           2 teaspoons baking soda
2 teaspoons cinnamon                      2 cups grated carrots
1/3 cup chopped nuts                      ¾ cup softened butter
1 8oz. pkg. softened cream cheese 1 lb. bag confectioners sugar
2 teaspoons vanilla                       ½ cups chopped nuts

In large bowl, mix sugar, oil and eggs. Sift dry ingredients together and gradually
add to wet mixture. Stir in carrots and nuts. Pour into greased and floured 9x13
pan or three 9 inch pans. Bake 45 minutes. Cool and frost. For frosting: softened
cream cheese, butter and vanilla. Gradually add confectioners sugar until
smooth. Frost cake and sprinkle chopped nuts on top if desired.

Carleen Strickland


Mimi’s Chocolate Buttermilk Cake

Bring to a boil: 2 sticks margarine, 1 cup water, 4 teaspoons unsweetened
cocoa.
Mix 2 cups sugar, 2 cups plain flour, I teaspoon baking soda. Add to above
mixture. Add 2 eggs beaten well, ½ cup buttermilk, 1teaspoon vanilla. Pour
mixture into greased and floured pan. Bake 35-40 minutes at 350 degrees.
Frosting: While cake is warm, mix ½ stick margarine, 2 tablespoons cocoa, and 3
tablespoons buttermilk. Add 2 cups powdered sugar, ½ teaspoon vanilla and
nuts. Spread on warm cake.

A favorite of the John B. Burch family
Submitted by Tullye Burch Ralph




                                    58
Ice Box Fruit Cake
1 pound vanilla wafers crushed                      1 ½ chopped pecans
1 jar candied cherries, chopped                     2/3 cup coconut (optional)
1 jar candied pineapple, chopped
1 can Eagle Brand condensed milk

Mix all together. On flat plate, shape into a loaf. Put into ice box. Serve sliced,
very cold.

Fannie Mae Burch

Burnt Caramel Cake
Layers:
1 cup canned milk                                   1 cup Blue Bonnet margarine
4 large eggs                                        1 teaspoon vanilla
2 cups sugar, sifted                                3 cups plain flour, sifted
2 teaspoons baking powder

Place milk and margarine in a heavy sauce pan and bring to a rolling boil.
Remove from heat at once and set aside. Beat eggs well. Add sugar and beat
for several minutes. Add flour and baking powder slowly. Add milk and
margarine mixture. Add vanilla, beat 1 minute. Bake in 2 or 3 layers at 350
degrees until done.
I use yellow cake mix most of the time. Just add 1 teaspoon almond flavoring
when using boxed cake mix.

Icing:
3 cups sugar (Dixie Crystal)                        1/3 cup sugar
1 ½ stick margarine (Blue Bonnet)                   1 cup Carnation milk

Do not substitute any of the above!
Mix sugar, margarine and canned milk. Bring to a full rolling boil. Set aside.
Place 1/3 cup sugar in a heavy sauce pan and heat on low until sugar browns
and melts into a syrup. Do not stir . You may shake a little. Add to other mixture.
Cook 3 minutes at a full rolling boil. Stir constantly. Beat until cool enough to
stack layers.
This is the same recipe I believe most of our parents used, especially Aunt Inez,
Aunt Ollie and yes, Uncle Charlie.

Jimmie Lou Norwood Gibbs




                                    59
Victory Fruit Cake

Batter:
2 cups sugar                                 3 cups flour
2 sticks butter                              2 cups buttermilk
2 lb. raisins                                2 cups nuts
2 teaspoons soda                             6 eggs

Grind raisins and nuts. Mix all ingredients together until well mixed. Grease and
flour 2 cake pans. Pour batter into pans and cook at 350 degrees until tooth pick
put into center comes our clean. Cool 5 minutes in pans. Put layers on wax
paper to cool.

Icing:
2 lbs. coconut (Mama used two coconuts with the milk)
2 cups milk                            4 cups sugar
2 oranges                              2 cups nuts

Grind coconut, oranges, nuts. Mix all ingredients in boiler and cook on top of
stove until boiling for about 2 minutes and put on cake.

In memory of Helen Burch
Sheila Eldridge


Strawberry Cake

1 box Duncan Hines white cake mix                4 eggs
1 box strawberry Jell-O                          ½ cup water
3 heaping tablespoons self rising flour          1 cup vegetable oil
1 10oz. package frozen strawberries (use ½ strawberries and juice in cake)

Sift cake mix, Jell-O and flour together; add water, oil, strawberries and eggs one
at a time, beating well after each egg. Make three 9 inch layers. Bake at 350
degrees for 30-35 minutes.

Filling:
Combine 1 box 4X confectioners sugar, sifted, 1 stick melted butter or margarine,
and remainder of strawberries in saucepan. Heat over low heat until glaze
thickens. Add a little milk if glaze is too dry. Place filling between layers and over
top of cake.

This is one of my favorite cakes. Mama usually made it for my birthday.

Lois Burch Whitfield
Submitted by Sandy Whitfield




                                     60
Peanut Butter Cake
Batter:
2 ¼ cups cake flour                          3 teaspoons baking powder
1 teaspoon salt                              1 ¼ cup sugar
½ cup vegetable oil                   1 cup milk
2 eggs                                       2 teaspoons vanilla

Butter and lightly flour two 8 or 9 inch round cake pans. Mix flour, baking powder,
salt and sugar in bowl. Stir in oil and milk. Beat for 2 minutes. Add eggs and
vanilla. Beat for 2 minutes. Pour into pans and bake for 25-30 minutes. Cool in
pans 5 minutes before turning onto racks.

Icing:
2 cups sugar                                    1 cup water
Let boil until it forms syrup or soft ball. Add 1 pint peanut butter. Stir well and put
on cake right away.

In memory of Helen Burch
Submitted by Sheila Eldridge




Chocolate Pound Cake
3 cups plain flour                            3 cups sugar
6 eggs                                        1 teaspoon vanilla
1 cup milk                                    ½ teaspoon baking powder
1 tablespoon cocoa                            3 sticks margarine or butter

Cream margarine, cocoa and sugar. Add gradual amounts of flour and milk as
batter is mixing. Add one egg at a time along with flour and milk. Beat well after
each egg. Save some flour and vanilla until last. Bake in tube or bundt pan at
325 degrees for about 1 hour, 15 minutes or until done.

Pat Allman Traylor




                                      61
Japanese Fruit Cake

Layers:
1 cup melted butter                          2 cups sugar
4 cups flour                                 1 cup sweet milk
2 teaspoons baking powder                    5 eggs

Sift dry ingredients together. Add to butter and sweet milk, and add eggs, one at
a time, beating well after each addition. Divide batter in half. Pour half into
layer pans and bake in slow oven at 375 degrees for about 1 hour or until cake
leaves side of pan. Cool on rack.
To other half of batter add:
¾ pound raisins (rolled in flour)           1 teaspoon allspice
1 teaspoon clove                            1 teaspoon cinnamon
1 teaspoon nutmeg                           1 heaping cup chopped pecans

Bake in layer pans in slow oven for about 1 hour or until cake is done. Cool on
rack.

Filling:
2 cups sugar                               1 heaping tablespoons flour
1 cup boiling water                        2 lemons-juice and grated rind
1 tablespoon butter                        1 cup chopped pecans
1 fresh coconut, grated or 2 pkg. frozen coconut

Combine all ingredients and cook until thickened. Cool.
Alternate spiced and plain layers adding filling between layers. Spread
remaining filling over top and on sides of cake.

Lois Burch Whitfield
Submitted by Sandy Whitfield


Mrs. Anthony’s Fruit Cake

1 cup sugar                                  1 ½ cups flour
¼ lb. butter                                 ¾ cup buttermilk
1 lb. ground seedless raisins                ½ cup ground nuts
3 eggs                                       1 teaspoon soda
Cook at 350 degrees until done.
Filling:
¾ cup sweet milk                             1 ¼ cup sugar
1 coconut (ground and milk)                  ½ cup ground nuts
juice of one orange

Cook slowly, stirring all the time until thick.
This recipe was in Aunt Tut‟s ( Allie C. Sowell Burch, wife of Joseph Burch)
cookbook. Mrs. Anthony was Helen Anthony Burch‟s mother.
Submitted by Jimmie Lou Norwood Gibbs


                                     62
16 Pound Old Fashion Fruit Cake

½ lb. pineapple                           ½ lb. cherries
½ lb. citron                              ½ lb. lemon & orange peel
1 lb. English walnuts                     2 lb. pecans
1 box mince meat                          3 boxes raisins
8 eggs                                    5 cups sugar
2 cups butter                             2 cups buttermilk
5 teaspoons mixed spices                  7 cups plain flour
2 teaspoons soda                          1 teaspoon salt
½ cup wine                                3 tablespoons cocoa
1 tablespoon almond flavoring

Chop nuts, pineapple, citron, mince meat, cherries, and raisins. Mix all dry
ingredients. Add eggs, butter, wine and almond flavoring. Mix well. Add all
others.

Jimmie Lou Norwood Gibbs


Carrot Cake

Cake:
3 cups grated carrots                     1 ½ cups Crisco oil
2 cups sugar                              2 cups self rising flour
4 eggs                                    2 teaspoons cinnamon

Mix sugar and oil. Add eggs beating after each one. Sift in flour and cinnamon;
mix well. Pour into greased and floured cake pans. Bake for 35-40 minutes at 350
degrees. Cool completely before frosting.

Frosting:
 8oz. cream cheese (room temperature)     2 teaspoons vanilla
1 stick butter (room temperature)         1 box confectioners sugar
1 cup chopped pecans

Cream butter and cream cheese together. Sift sugar in slowly beating after
each addition. Add vanilla. Stir in nuts and mix well.

Kimberly McMichael




                                   63
Cream Cheese Pound Cake

3 sticks butter or margarine (room temperature)
1 8oz. pkg. Cream cheese (room temperature)
3 cups cake flour, sifted
6 eggs (room temperature- I use jumbo)
1 teaspoon vanilla - not imitation
3 cups sugar

Cream sugar, butter and cheese in electric mixer. Cream thoroughly. Add 1 cup
flour and 2 eggs alternately until all are blended. Add flavoring. Bake in a large
10 inch tube pan at 350 degrees for 1 hour 45 minutes. This cake needs no
baking powder, salt or soda.
Serve plain, with cool whip and fruit, ice cream, powdered sugar or cream
cheese icing or glaze.

Marcelle Burch McClurd


Japanese Fruit Cake

Layers
3 cups plain flour                         2 cups sugar
½ lb. butter                               1 cup Crisco
2 teaspoons soda                           5 eggs
1 ½ cups buttermilk                 1 cup nuts, optional
1 box raisins, optional

Mix all dry ingredients, add butter, Crisco, and milk. Cook at 350 degrees until
done in center.

Filling:
Grind 2 cups nuts, 1 coconut, 2 oranges and 1 lemon. Add 1 teaspoon allspice, 1
teaspoon cinnamon, 2 heaping teaspoons flour, 2 cups sweet milk, 2 cups sugar.
Cook filling slowly, stirring all the time until thick.

Allie C. “Tut” Burch, wife of Joseph Burch
Submitted by Jimmie Lou Norwood Gibbs




                                    64
Red Velvet Cake

Cake:
1 ½ cup sugar                               2 ½ cup plain cake flour
1 ½ cup Crisco oil                          1 cup buttermilk
1 teaspoon baking soda                      1 5/8oz. bottle red food coloring
2 eggs                                      2 tablespoons cocoa
1 teaspoon vanilla                          1 teaspoon white vinegar

Beat eggs. Add sugar, cooking oil and milk. Sift cake flour, soda and cocoa
together. Add to mix slowly. Add flavoring and coloring and mix. Pour into
greased and floured cake pans. Bake at 350 degrees for approximately 25
minutes. Let layer cool completely before frosting.

Icing:
1 box confectioners sugar              1 stick butter (room temperature)
1 8oz. pkg. cream cheese (room temperature)
1 teaspoon vanilla

Melt cream cheese and butter over low heat. Add sugar and vanilla. Spread on
cake.

Alternate frosting:
Mix butter and cream cheese with a mixer. Add sugar and vanilla. Spread on
cake.

Kimberly McMichael


Fresh Apple Cake

1 ½ cups oil                                3 eggs
2 cups sugar                                2 tablespoons vanilla
Optional - ¼ teaspoon each cloves, cinnamon, allspice and nutmeg
1 ½ cups chopped pecans                     3 cups plain flour
3 cups raw, peeled thin apple slices (red or yellow delicious)
1 teaspoon soda                             1 teaspoon salt

Mix oil, eggs, sugar, vanilla and spices. Sift and add flour, salt and soda. Fold in
chopped pecans and apples. Bake in tube pan at 350 degrees for one hour and
10 minutes. When cake is almost done, make topping:
1 cup light brown sugar                        ¼ cup milk
1 stick margarine
Stir and mix constantly. Pour hot sauce over hot cake and let stand for 2 hours.

Carol Burch Turner




                                    65
Prune Cake
3 eggs                                           1 cup nuts
1 cup Wesson Oil                                 1 ½ cups sugar
2 cups flour                                     1 teaspoon soda
1 cup prunes                            1 cup buttermilk
1 teaspoon each salt, cinnamon, nutmeg, all spice and vanilla.

Cook prunes in water with a little sugar until tender. Use prunes without seed.
Blend sugar and oil. Add eggs and dry ingredients alternately with milk. Add
vanilla., nut and prunes. Pour into greased pans. Bake at 300 degrees. When
brown remove pans while hot.

Icing:
2 cups sugar                                         2 cups buttermilk
2 teaspoons soda                                     ½ cup butter
2 tablespoons white corn syrup                       1 teaspoon vanilla

Cook in large boiler. Boil until forms soft ball in water. Pour on layers without
beating.

Rachel Norwood Coody

Japanese Fruit Cake
Make 4 cake layers from your favorite recipe.
Frosting:
Frost between, on top and all around layers.
1 ½ lb. pecans                                       1 ½ lb. English walnuts
1 lb. raisins                                        1 lb. coconut
4 oranges                                            rind of one orange (optional)
Grind all together-set aside.
2 cups sugar                                         1 ½ cups sweet milk
2 tablespoons butter

Cook until creamy and thickened. Pour over fruit and nuts. Mix well.

Louise Burch




                                     66
Shirley Burch’s Snow Cake
1 box Duncan Hines Moist white cake mix
1 large can cream of coconut                        1 can Eagle Brand milk
1 8oz. container Cool Whip                          2 pkgs. frozen coconut

Bake cake by directions in 13x9x2 inch pan. Mix coconut cream and condensed
milk. Make holes in warm cake and pour mixture over it. Top with Cool Whip and
cover with coconut. A favorite with coconut lovers.

Betty Burch Madden

Chocolate Berry Shortcakes
2 cups baking mix                           ¼ teaspoon nutmeg
2 tablespoons unsweetened cocoa powder      3 tablespoons honey
¾ cup low fat vanilla yogurt         2 cups sliced strawberries
1 tablespoon sugar                          1 ½ cups Cool Whip

Combine baking mix, cocoa and nutmeg. Add yogurt, honey and oil, stirring
until a soft dough forms. Drop dough by large spoonfuls onto an ungreased
baking sheet one inch apart, forming 6 shortcakes. Bake shortcakes until done in
centers, about 15 minutes at 425 degrees. Cool. Combine strawberries and
sugar. Slice each cooled shortcake in half horizontally. Place bottom halves on
individual plates. Divide Cool Whip and strawberries among shortcake bottoms.
Top with remaining shortcake halves.

Frances Burch Chase

Glazed Strawberry Tart
1 1/3 cups all-purpose flour               ½ cup finely ground almonds
1/3 cup sugar                              1 teaspoon grated lemon rind
¼ teaspoon salt                            6 tablespoons butter cut in pieces
1 egg                                      1 teaspoon vanilla
¾ cup seedless raspberry or strawberry jam
1 teaspoon lemon juice                     2 pints strawberries, sliced
Cool Whip

Stir together flour, almonds, sugar, lemon rind and salt. Cut butter into flour
mixture with a pastry blender until coarse crumbs form. Beat eggs and add
vanilla. Stir into flour mixture until a dough forms. Shape into a ball. Refrigerate
for at least one hour. Grease and flour a baking sheet. Place dough on baking
sheet and pat into a 10 inch circle forming a high edge. Pierce bottom of dough
all over with a fork. Bake until slightly browned, about 25 minutes at 350 degrees.
Cool. Melt jam with lemon juice over low heat until spreadable. Spread ½ cup
jam mixture over bottom of shell. Arrange berries on top, cut sides down. Brush
with remaining jam mixture. Top with Cool Whip.

Frances Burch Chase

                                    67
Date Nut Pie

2 eggs well beaten                          ¾ cups sugar
¼ cup melted butter                         4 tablespoons milk
1/8 teaspoon salt                           ½ cup dates (chopped fine)
½ cup pecans (chopped fine)                 ½ teaspoon vanilla
8” unbaked pie shell

Combine all ingredients. Pour into unbaked pie shell. Bake in hot oven (400
degrees) for about 35 minutes.

Lois Burch Whitfield

Pecan Pie

3 eggs                      1 ½ cups pecans                        ¼ cup butter
1 cup white corn syrup      ½ cup sugar

Combine all ingredients except pecans in mixer and beat to blend. Add pecans
and pour into unbaked pie pastry. Bake at 350 degrees 30-35 minutes.

Rachel Norwood Coody

French Coconut Pie

¼ cup (4oz.) melted butter                  1 ½ cups sugar
3 eggs beaten                               2 ½ cups coconut
1 tablespoon white distilled vinegar 1 teaspoon vanilla
9 inch deep dish pie crust unbaked non-dairy whipped topping

Heat oven to 350 degrees. Combine all ingredients except pie shell and
whipped topping. Pour into pie shell and bake 50-60 minutes. Cover pie after 30
minutes with foil to keep from browning too fast. Remove from oven and cool
completely. Serve with whipped topping.

Margaret Norwood Henry

Chocolate Pie

2 pie shells or 1 deep dish pie shell       2 teaspoons cocoa
1 ¼ cups sugar ( save ¼ for meringue)       12oz. can evaporated milk
3 egg yolks (save whites for meringue)      ½ tablespoon flour

Cook pie shell until lightly brown. Mix cocoa, 1 cup sugar, milk, egg yolks and
flour in boiler. Cook on top of stove until thick. With mixer, beat egg whites and
¼ cup sugar until soft peaks form. Pour chocolate mixture into pie shell and
cover with meringue. Cook until meringue is browned.

Sheila Eldridge


                                    68
Johnny’s Blueberry Pie

1 cup sour cream                           2 tablespoons self rising flour
¾ cup sugar                                1 teaspoon vanilla
¼ teaspoon salt                            1 egg
2 ½ cups blueberries                1 graham cracker pie crust

Combine sour cream, flour, sugar, vanilla, salt and egg. Beat at medium speed
for 5 minutes. Fold in blueberries. Pour into pie crust.

Topping:
3 tablespoons self rising flour             3 tablespoons butter
3 tablespoons chopped pecans

Mix together and spread over. the top of the pie. Bake at 400 degrees for 25
minutes.

John B. Burch, Jr.



Key Lime Pie

1 6oz. frozen can of limeade concentrate           1 can Eagle Brand milk
1 8oz. cup sour cream                              8oz. container Cool Whip
dash green food coloring

Whip all ingredients together and fold into graham cracker crust. Chill or freeze.

Maryellen Burch Odom


Buttermilk Pie

½ cup butter softened                       2 cups sugar
3 tablespoons flour                         3 eggs
1 cup buttermilk                            1 teaspoon vanilla
1 unbaked pie shell

Cream butter, slowly add sugar beating well. Add flour and beat until smooth.
Add eggs; beat until combines. Stir in buttermilk and vanilla; beat well. Pour into
pie shell and bake at 400 degrees for 5 minutes. Reduce oven to 350 degrees
and bake 45 minutes or until set.

Sheila Eldridge




                                    69
French Coconut Pie
4 eggs                                      1 can coconut
2 tablespoons flour                         1 teaspoon vanilla
1 ½ cups sugar                              1 cup buttermilk

Mix flour, sugar and eggs. Add milk, melted butter, coconut and vanilla. Pour
into 2 unbaked 9 inch pie shells. Bake at 325 degrees for 45 to 50 minutes.

Marcelle Burch McClurd, daughter of Will H. and Frances Burch

Pink Velvet Pie
1 3oz. box strawberry jello (dissolved in ½ cup boiling water)
1 can Carnation milk (chilled and whipped stiff)
¼ cup sugar                                  ¼ cup lemon juice

Dissolve jello, sugar and lemon juice together. Set aside. Whip can Carnation
milk until stiff. Mix whipped Carnation milk, lemon juice, sugar and jello together
and pour over cracker crust. Chill until firm, approximately 6 hours.
* Can use any jello flavor.

Fannie Burch

Chocolate Lover’s Cheese Pie
3 pkg. (8oz. each) cream cheese softened ¾ cup sugar
3 eggs                                           1 teaspoon vanilla
2 tablespoons whipping cream
2 cups Hershey‟s Mini Chips semi sweet chocolate
1 large graham cracker crumb crust

Beat cream cheese and sugar with mixer. Add eggs and vanilla; beat well. Stir
in 1 2/3 cups small chocolate chips; pour into crust. Bake at 450 degrees for 10
minutes. Without opening oven door, reduce temperature to 250 degrees.
Continue baking 30 minutes or just until set. Cool. Cover and refrigerate until
thoroughly chilled. Place remaining 1/3 cup chocolate chips and whipping
cream is small microwave safe bowl. Microwave at high 20-30 seconds or just
until chips are melted and mixture is smooth when stirred. Cool slightly; spread
over top of cheese pie. Refrigerate 15 minutes or until topping is set.

Frances Burch Chase




                                    70
Tang Pie

1 can Eagle Brand milk                      8oz. sour cream
3 tablespoons lemon juice                   ½ Tang
1 heaping tablespoon Cool Whip

Blend all ingredients well and pour into graham cracker crust pie shell. Chill
overnight. Top with Cool Whip before serving.

Roseann Burch Givens

Honey Pecan Pie
1 cup pecan halves                         ½ cup honey
1 unbaked deep dish pie shell (can use 2 regular pie shells)
½ cup plus 2 tablespoons dark corn syrup
1 cup firmly packed light brown sugar
2 tablespoons melted butter or margarine
1 teaspoon vanilla                         ½ teaspoon salt
3 eggs well beaten

Arrange pecan halves on bottom of pastry shell. Combine remaining ingredients,
mixing well. Pour into pastry shell. Bake at 400 degrees for 15 minutes. Reduce
heat to 350 degrees for an additional 30-35 minutes or until knife inserted near
edge of pie comes out clean (center will be slightly less firm).

Marcelle Burch McClurd

Buttermilk Custard
1 cup sugar                                 2 cups buttermilk
4 eggs                                      6 tablespoons flour
1 stick margarine

Mix sugar, flour; add eggs, margarine and milk. Pour into 2 unbaked pie shells.
Bake at 350 degrees for 45 minutes.

Sallie Morrow Sowell, mother of Allie C. “Tut” Burch
Submitted by Jimmie Lou Norwood




                                    71
Olde Fashion Boiled Custard

2 cups sugar                                4 tablespoons flour
8 eggs                                      ½ gallon sweet milk
DO NOT USE 2% MILK
Mix sugar and flour. Add milk. Beat eggs and add. Cook in double boiler until it
coats a spoon. Do not cook until thick. Stir constantly.

Allie Belle (Young) Gibbs
Submitted by Jimmie Lou Norwood Gibbs


Custard

4 eggs                                       1 cup sugar
2 cups of milk and a grunt                   1 teaspoon vanilla

Combine all together and pour into custard cups. Sprinkle with cinnamon or
nutmeg. Bake at 300 degrees for 1 hour.

Maryellen Burch Odom


Cold Bread Pudding

Soften together:
12 slices of white bread or 16 biscuits and 2 cups milk.
Then add:
1 ½ cups sugar
¾ stick margarine
2 eggs
2 teaspoons vanilla
1 cup raisins
Melt margarine. Put other ingredients together. Blend in mixer. Add raisins.
Cook at 350 degrees for 1 hour or until a toothpick comes out clean.

Frances Burch Chase

Egg Custard

3 eggs                      ½ stick butter                 3 teaspoons flour
1 cup buttermilk or sweet milk                             1 cup sugar
1 teaspoon flavoring or spice

Cora Lee Norwood Burch
She did not give instructions for this recipe. It could be mixed and baked
according to the other custard recipes.




                                   72
Banana Pudding

1-2 boxes vanilla wafers                    6-10 bananas
1 can Carnation milk                        1 can water
¼ stick margarine                           2 caps vanilla flavoring
2 teaspoons corn starch
4-6 eggs ( separate and save whites for icing)

Mix wafers and bananas together in pan and set aside. Meanwhile, mix sugar,
margarine, vanilla flavoring and corn starch together. Add milk and water.
Cook on low heat until thick. Pour over wafers and bananas. Beat egg whites.
Put on top and brown in oven. If you don‟t like the egg whites on top, you can
use large box Cool Whip. You can fix a pineapple pudding the same way,
except use 2 cans crushed pineapple.

Frances Burch Chase


Banana Heavenly Delight

1 3 ½ oz. Vanilla Instant Pudding Mix       1 can Eagle Brand
1 can evaporated milk                        8oz. sour cream
½ pint whipping cream                       1 box vanilla wafers
3-4 bananas                                 3 tablespoons chocolate syrup

Mix pudding, evaporated milk, condensed milk and sour cream. Place a layer
vanilla wafers and a layer of bananas in pan. Add ½ mixture over layers and
add ½ chocolate syrup over mixture. Repeat. Place Cool Whip on top.

Jimmie Lou Norwood Gibbs


Peach Delight

1 large Cool Whip                        1 pkg. peach jello
8 peaches-peeled and cut in small pieces
1 large pkg. cream cheese at room temperature

Mix peaches, cream cheese and Cool Whip together. Then, add jello last. Let
set in refrigerator over night.

Frances Burch Chase




                                    73
Junque
20oz. can crushed pineapple drained                    1 can Eagle Brand
1 can cherry pie filling                               1 cup chopped pecans
12oz. Cool Whip

Mix until all is pink. Refrigerate at least 2 hours, preferably overnight.

Given to Frances Burch Chase by a deacon at church.

Peaches and Cream
¾ self rising flour                                    ¼ teaspoon salt
3 1/8 oz. pkg. vanilla pudding                         1 egg
¾ cup milk                                             6 tablespoons peach juice
29oz. can sliced peaches, drained (reserve juice)
2 8oz. pkgs. cream cheese                              vegetable cooking spray
1 cup sugar

Combine flour, salt, pudding mix, egg and milk. Mix until smooth. Pour batter into
9 inch square pan coated with vegetable spray. Place peaches over batter. In
separate bow, cream together cream cheese, peach juice and sugar. Spoon
mixture over peaches. Spread to cover peaches completely. Bake at 350
degrees for 35 minutes. Cool at least 45 minutes before serving.

Libba Durrence Thomas

Coconut Caramel Dessert
1 ½ cups self rising flour                    ¾ cup butter
¾ cup nuts                                    ¼ stick butter
1 pack (7oz.) coconut                         ½ cup pecans
8oz. cream cheese                             1 can Eagle Brand
12oz. container frozen Cool Whip              12oz. jar caramel sauce

Combine flour, ¾ cups butter and nuts; press lightly in greased 13x9x2 baking
dish. Bake at 350 degrees for 18-20 minutes or until lightly brown; cool
completely. Melt ¼ stick butter; add coconut and pecans. Cook over low heat
stirring often until coconut is golden brown; cool completely. Combine cream
cheese and Eagle Brand; beat at medium speed with electric mixer until smooth.
Fold in Cool Whip. Layer 1/3 each cheese mixture, caramel sauce, and coconut
mixture over crust. Repeat procedure twice with remaining ingredients. Cover
and freeze.

Sarah Burch Durrence




                                      74
Peanut Butter Fudge
In a saucepan combine:
2 cups sugar        ¾ cup milk
3 tablespoon white corn syrup
Dash of salt

Cook over medium heat, until soft ball stage, stirring occasionally. Remove from
heat.
Add:
4 tablespoons peanut butter
1 tablespoon margarine
½ teaspoon vanilla

Beat until thickened and creamy. Pour into a buttered dish (8x8). When firm, cut
into squares.

Doris Burch Allman

Potato Candy
½ cups cooked, mashed Irish potatoes         1 teaspoon vanilla extract
2 boxes powdered sugar, sifted               16oz. jar chunky peanut butter

Combine vanilla and potatoes. Slowly add sugar into stiff dough. Take small
portion and roll out thin on wax paper. Spread desired amount of peanut butter.
Roll in jelly roll fashion. Cool 1 hour. Cut into small bite-size pieces. Makes around
7 dozen pieces.

Margaret Norwood Henry

Divinity
3 cups sugar                                 ½ cup white Karo
¾ cup water                                  2 egg whites
1 teaspoon vanilla                           1 cup whole pecan halves

Combine Karo, sugar and water in boiler. Cook on low heat stirring constantly
until small amount forms a ball in cold water. Beat egg whites until stiff. Pour
sugar mixture slowly over whites stirring constantly. When stiff, dip by teaspoon
onto foil and place nut meat on top.

Louise Burch




                                     75
Doris’ Oatmeal Cookies

Cook together:
1 cup raisins with 1 cup water until about 5 tablespoons remain. Drain liquid and
add:
2/3 cup oil                           1 cup sugar
2 beaten egg whites                   1 teaspoon vanilla flavoring

Sift together and then stir in:
2 cups all purpose flour with ¼ teaspoon baking soda
1 teaspoon cinnamon

Stir in 1 ½ cups quick Quaker oats and the cooked raisins. Drop by teaspoon
onto lightly greased cookie sheet. Bake 10-12 minutes at 350 degrees.

Doris Burch Allman


Caramel Cookies

1 cup shortening                           ½ cup sugar
½ cup brown sugar                          1 egg
1 teaspoon vanilla                         2 ½ cups self rising flour

Mix all ingredients and bake on ungreased cookie sheet at 375 degrees until
brown.

Stephanie Eldridge


Easy Snickerdoodles

½ cup soft butter                          ¾ cup sugar
1 egg                                      1 ½ cups all purpose flour
1 teaspoon baking powder                   ½ teaspoon ground nutmeg
½ teaspoon baking soda                     ¼ teaspoon salt
2 tablespoons sugar                        2 tablespoons ground cinnamon

Cream butter and sugar. Add egg and beat until fluffy. Stir together flour,
baking powder, baking soda, nutmeg and salt. Blend into creamed mixture to
make a stiff cookie dough. Shape into balls. Mix cinnamon and 2 tablespoon
sugar in small bowl. Roll cookie dough in mixture. Place on greased baking
sheet; flatten with fork. Bake at 400 degrees 10-12 minutes or until lightly
browned.

Stephanie Eldridge




                                   76
Peanut Butter Cookies
½ cup sugar                          1 teaspoon vanilla
½ cup brown sugar                    1 egg
½ cup softened butter                1 ¾ cups self rising flour
1 cup peanut butter          2 tablespoons milk

In large bowl, beat sugars and butter until light and fluffy. Add peanut butter,
milk, vanilla and egg; blend well. Stir in flour; mix well. Shape dough into 1 inch
balls. Place 2 inches apart on ungreased cookie sheet. Flatten with fork dipped
in sugar. Bake at 375 degrees 10-12 minutes. Makes 3 ½ dozen.

Lynn Suarez

Old Fashion Tea Cookies
2 cups self rising flour             2 cups sugar
½ cup buttermilk                     2 eggs
2 teaspoons vanilla flavoring        2 teaspoons Crisco

Mix in a bowl or like you would biscuits. Roll out and cut. Bake like biscuits.

Frances Burch Chase

Thumbprint Cookies
2 sticks butter or margarine                      2 cups self rising flour
¾ cup confectioners sugar                         1 teaspoon vanilla flavoring
½ to 1 cup pecans, chopped very fine (I pulse in my food processor)

Mix the following ingredients together in the mixer. Roll into small balls. Place on
ungreased cookie sheet and press cookies down with thumb. Bake at 350
degrees 8-10 minutes. Do not over cook. Makes approximately 6 dozen.

Icing:
1 box confectioner‟s sugar            8oz. cream cheese
1 stick butter or margarine
Mix frosting in mixer. I place in a cake decorator‟s bag and squeeze on each
cookie after the cookies are cooled.

Vicki Stanley




                                     77
Cookies
½ cup butter        ¾ cup sugar          1 egg, beaten
1 ½ teaspoon flavoring     1 ½ cup flour
Cream all ingredients together. Makes 5 dozen small cookies

Cora Lee Norwood Burch

Chocolate Oaties
2 cups sugar                                      5 tablespoons cocoa
1 stick butter                                    ½ cup milk
1 teaspoon vanilla                                3 cups uncooked rolled oats
½ cup peanut butter ( chunky or smooth)

Mix sugar, cocoa, butter and milk in a sauce pan and heat. Boil NO longer than
2 minutes. Remove from heat. Add vanilla, peanut butter and oats. Mix well.
Pour into buttered square pan and cut into squares or drop by spoonful onto wax
paper.

Kimberly McMichael

Sand Tarts
1 cup butter                                      ¼ cup sugar
2 cups pecans, finely chopped                     2 cups self rising flour
powdered sugar

Cream butter and add sugar, pecans and flour; mix well. Shape into balls and
bake on ungreased baking sheet at 300 degrees for 45 minutes. While hot, roll in
powdered sugar. Makes 3 dozen.

Lynn Suarez

Plaza Park Squares

1 box cake mix                                    1 egg
1 stick butter softened                           ½ cup pecans

Mix by hand and press into a greased 13x9 inch pan.

1 box confectioners sugar                         2 eggs
8oz. Cream cheese

Mix with mixer until smooth. Spread on top of first mixture. Bake at 350 degrees
for 30-35 minutes. Cool before cutting.

Jeanette Burch




                                   78
Fruitcake Squares

6 tablespoons butter, melted                      1 cup flake coconut
1 ½ cups Graham cracker crumbs                    1 cup chopped dates
1/8 cup all purpose flour                         ½ cup golden raisins
1 ½ diced, mixed candied fruit                    1 ½ cups chopped pecans
1 14oz. can Eagle Brand

Pour melted butter into a 15x10x1 inch (jelly roll) pan. Distribute butter evenly.
Sprinkle Graham cracker crumbs in pan and shake to distribute evenly. Press to
form a firm crust. Begin layering ingredients by sprinkling coconut. In a small
bowl, toss dates in flour so they do not stick together. Discard extra flour. Pour
dates over coconut. Add candied fruit and raisins for next layer. Sprinkle pecans
and press lightly with hands to level mixture in pan. Pour Eagle Brand evenly over
top. Bake about 30 minutes at 350 degrees. Cool completely; cut and remove
from pan. Yields approximately 35 squares.

Sarah Burch Durrence

Double Decker Confetti Brownies

¾ cups butter or margarine                    1 cup sugar
1 cup firmly packed light brown sugar         3 large eggs
1 teaspoon vanilla                            ½ teaspoon salt
2 ½ teaspoons baking powder                   1 tablespoon melted butter
3 ½ cups all purpose flour divided
1/3 cup unsweetened cocoa powder
1 cup M&M‟s Semi-sweet Chocolate mini baking bits, divided

Lightly grease 13x9x2xinch baking pan. Cream ¾ cup butter and sugars until light
and fluffy; beat in eggs and vanilla. In medium bowl, combine 2 ¼ cups flour,
baking powder and salt; blend into creamed mixture. Divide batter in half.
Blend together cocoa powder and melted butter; stir into one half of the dough.
Spread cocoa dough evenly into baking pan. Stir remaining ¼ cup flour and ½
cup M&M‟s into remaining dough; spread evenly over cocoa dough in pan.
Sprinkle with remaining ½ cup M&M‟s. Bake at 350 degrees 25-30 minutes or until
edges pull away from sides of pan. Cool completely and cut into bars.

Frances Burch Chase




                                   79
Congo Bars

¾ cup butter                        1 box light brown sugar
2 ¾ cup self rising flour                   1 pkg. semi sweet chocolate chips
1 ½ cups chopped nuts                       1 tablespoon vanilla
3 eggs

Cream butter and sugar. Add eggs one at a time; add flour; mix well. Add
chocolate chips and nuts in slowly. Add vanilla and mix well. Pour into a
greased 16x8 pan. Bake at 325 degrees for 25-30 minutes. Cut while warm.

Stephanie Eldridge

Doris’ Pineapple Tarts

Crush finely 16 full 4 panel graham crackers.
Add 1 cup sugar
1 stick margarine
2 teaspoons baking powder           1 cup milk  2 eggs yolks
1 cup chopped nuts and the 2 egg whites that have been beaten stiff. Spoon
into cupcake papers. Bake at 375 25-30 minutes.
On stove, cook down 16oz. can crushed pineapple with 1 cup sugar as topping
for the cupcakes. Add cherry to center of each cupcake.

Doris Burch Allman


Pretzel Dessert

1st layer:
2 cups crushed pretzels
1 ½ stick melted margarine
2 tablespoons sugar

Mix and press into the bottom of a casserole dish. Toast in oven and then allow
to completely cool.

2nd layer:
8oz. cream cheese softened                 1 small Cool Whip
¾ cup sugar

Mix thoroughly and spread over pretzels.

3rd layer
Large box of strawberry jello              10oz. frozen strawberries

Use the quick set method on jello box and then add strawberries. Pour over
cream cheese mixture and allow to set in the refrigerator until congealed.

Tonya and Scott‟s favorite recipe

                                    80
Chocolate Cheesecake Cupcakes

1 box devil‟s food cake mix                 8oz. pkg. cream cheese
1 egg                                       ¾ cup sugar
¾ cup chocolate chips

Mix using package directions. Fill cupcake holders about 2/3 full. Mix cream
cheese, egg, sugar and chocolate chips together. Drop about a teaspoon on
top of each cupcake. Bake cupcakes using package directions. Make 2 dozen.

Rachel Norwood Coody




Doughnuts

3 cups flour                                3 teaspoons baking soda
1 teaspoon salt                             2 teaspoon nutmeg
1 teaspoon mace or allspice                 2 eggs beaten
1 cup sugar                                 2 tablespoons melted lard
1 cup cold mashed potatoes                  2/3 cup milk

Sift dry ingredients. Beat eggs and sugar. Mix in lard and potatoes. Add milk
and dry ingredients. Chill in refrigerator 2 hours or overnight. Roll dough ½ inch
deep.          Fry in deep fat.

Cora Lee Norwood Burch


Homemade Ice Cream

8 eggs                                      3 cups sugar
Rock salt                                   2 cans evaporated milk
1 tablespoon and 1 teaspoon vanilla         milk

Beat eggs for 10 minutes on high in mixer bowl. Add sugar after 5 minutes. The
mixture will become very creamy. Add cans of evaporated milk with mixer on
low. Add vanilla flavoring. Place mixture in ice cream container and fill to top
with regular milk. Churn ice cream. Makes 6 quarts.

Velvet Durrence Stanfield

                                    81
Icing for Coconut Cake
2 coconuts                                 2 ½ cups sugar
1 tablespoon flour or cornstarch           juice of 2 coconuts

Boil juice, sugar and cornstarch about 5 minutes. Add grated coconut.

Cora Lee Norwood Burch

Icing for Peanut Butter Cake
1 can white frosting mix
1-½ cup creamy and chunky peanut butter
Mix together. You may have to add a couple of tablespoons of milk for
spreading on cake.

Frances Burch Chase

Chocolate Icing
2 cups sugar                               ½ cup Crisco
2/3 cup can milk                           ¼ cup cocoa

Boil hard for 2 minutes. Let cool, beating. Add 1 teaspoon vanilla. Spread on
cake.

Margaret Norwood Henry




Lemon Cheese Icing

3 egg yolks                                4 tablespoons butter
1 tablespoon flour                         1 cup sugar
grated rind and juice of 2 lemons          4 teaspoons salt

Mix all 6 ingredients. Cook until thick enough to spread over cake.

Margaret Norwood Henry

                                    82
Pineapple Coconut Icing

1 #2 can crushed pineapple                    2 cups sugar
1 stick margarine                             2 eggs
1 cup chopped pecans                          6oz. pkg. frozen coconut
5 tablespoons flour

Mix sugar and flour. Beat eggs and add to sugar and flour. Add the pineapple.
Cook on medium heat until real thick. Add coconut and pecans. Stack cake
while icing is still hot.

Jimmie Lou Norwood Gibbs

Lemon Cheese Cake Filling

1 cup sugar                                 3 tablespoons butter
2 eggs
4 tablespoons corn starch or flour dissolved in water

Mix all ingredients together in saucepan and cook until thick. Stir constantly to
prevent burning. Cool and spread between layers and over top of cake.

Sara Whitfield Hardy, sister-in-law of Lois Burch Whitfield




                                     83
Recipes hand written by Gordie Mae Burch Norwood




                   84
Recipes hand written by Gordie Mae Burch Norwood




                   85
Recipes hand written by Gordie Mae Burch Norwood




                   86
MISCELLANEOUS




    87
                                         POTPOURRI

        To determine whether an egg is fresh without breaking the shell, immerse the egg
in a pan of cool salted water. If it sinks to the bottom, it is fresh. If it rises to the surface,
throw it away.

        Vinegar brought to a boil in a new frying pan will prevent food from sticking.

       When frying, turn a metal colander upside down over the skillet. This allows steam
to escape, but keeps fat from spattering.

        Club soda cleans and polishes kitchen appliances at the same time.

        When a drain is clogged with grease, pour a cup of salt and a cup of baking soda
into the drain followed by a kettle of boiling water. The grease will usually dissolve
immediately and open the drain.

      Rub stainless steel sinks with lighter fluid if rust marks appear. After the rust
disappears, wipe with your regular kitchen cleaner.

       Once an onion has been cut in half, rub the leftover side with butter and it will
keep fresh longer.

        Pinch of rosemary to water when cooking rice will add an interesting flavor.

        Cook wild meats with onions; cuts down wild flavor.

          Do you substitute ingredients? This is always risky-don‟t do it! For example, sifted
flour is not interchangeable with unsifted.

      Food will keep hot up to 1 hour if taken somewhere, by wrapping hot food in
double thickness of foil.

        Garlic helps to prevent cholesterol build up. Helps prevent heart disease by
slashing cholesterol levels in the blood and lowering dangerous blood fat levels.

         Don‟t let spilled wine spoil your prettiest tablecloth. While the stain is still wet, cover
it with a mound of ordinary table salt; when dry, just brush away. The salt will absorb the
wine so completely you won‟t even have to wash the cloth.

        Shaving cream is one of the most useful upholstery cleaners.

        To clean and shine copper pots, rub with Worcestershire sauce or catsup. The
tarnish will disappear.




                                                 88
Baked Macaroni and Cheese

1 box elbow macaroni
½ cup shredded Vermont white cheddar cheese
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup Velveeta cheese cup into small pieces
2 cups half and half                              2 large eggs, beaten
dash salt and white pepper               1 stick butter, melted


Boil macaroni and drain then return to the pot. Stir in melted butter. Add
cheeses, half and half, eggs and seasonings and mix well. Pour mixture into
buttered casserole dish and bake at 350 degrees for 30-40 minutes

Kimberly McMichael


Baked Macaroni and Cheese

2 teaspoons butter or margarine
10 ¾ oz. can condensed cheddar cheese soup
¼ cup milk          ½ cup onion
2 cups shredded mild cheddar cheese
3 cups cooked elbow macaroni

Melt butter over medium heat in 3 qt. saucepan. Add onions stirring often for 2
minutes or until tender. Wisk in soup, milk and half of cheese stirring until cheese
melts. Stir in macaroni. Pour into a lightly greased 9 inch baking dish. Top with
remaining cheese. Bake at 375 degreed for 30-45 minutes or until golden brown.

Margaret Norwood Henry


Brown Rice Casserole

½ stick butter or margarine                         1 small onion, chopped
½ cup white long grain rice                         1 can beef consomme soup
1 can water

In a frying pan, place the chopped onion and rice. Saute until rice is golden
brown. Remove pan from heat. Add the can of consomme and a can of water.
Stir until mixed well. Place mixture in casserole dish and bake at 350 degrees for
about 45 minutes or until liquid is mostly gone. Meat, such as pork chops or stew
beef can be added to this casserole, also.

Tullye Burch Ralph




                                    89
Grits Casserole

1 ½ cups yellow grits                      1 lb. medium cheese, grated
3 eggs                                             Tabasco sauce to taste
salt to taste
1 lb. sausage, cooked and drained

Cook grits in 6 cups of water until done. Set aside. Mix cheese, eggs, sausage,
salt and Tabasco. Add drained grits and cook 1 hour at about 350 degrees. This
will take 1 large or 2 small glass dishes. May be frozen.

Jimmie Lou Norwood Gibbs



Brown Rice Casserole

1 cup rice                                         1 cup chopped onions
1 stick butter or margarine
1 can button mushrooms, drained
2 cans Campbell‟s Beef Bouillon Broth

Melt butter in skillet and add rice and onions. Cook and stir until rice is golden
brown. Put in large casserole dish and add mushrooms and beef broth. Cover
and bake at 300 degrees for 1 hour. Remove lid and bake for 30 minutes longer.

Maryellen Burch Odom


Rice Casserole

2 sticks margarine                                 2 cups rice (long cooking)
2 cans beef consume                                4 large onions, chopped

Melt margarine in dish. Add rest of ingredients and bake at 325 degrees for 1 ½
hours. A good side dish.

Betty Burch Madden




                                   90
Brunch Casserole

8 slices white bread                                 ½ teaspoon salt
dash pepper                                   2 cups milk
1 teaspoon dry mustard                               4 eggs
½ lb. grated cheddar cheese
1 lb. sausage, cooked and crumbled

Grease 8x12 inch baking dish. Place bread as a liner in bottom of dish. Sprinkle
with cheese then sausage. Mix together eggs, milk, salt, pepper and mustard.
Pour over sausage and cheese. Refrigerate overnight. Bake at 350 degrees for
30-35 minutes until eggs are set. Let stand 5 minutes and cut into squares and
serve.

Marcelle Burch McClurd


Busy Day Supper

Phone                                         Cash or checkbook
Coupon if available                           Beverage
TV                                            Paper plates

Call Pizza Hut or similar business, place order, watch TV until door bell rings.
Answer door. Pay delivery person. Get out paper plates and serve pizza!

Sheila Eldridge


Elephant Stew

1 elephant                                    salt and pepper
1 very large onion                            10 lb. potatoes
oregano                                       2 rabbits (optional)

Cube elephant into bite size pieces. Brown in oil. Add salt and pepper to taste.
For those who like highly seasoned food, add a dash of oregano. Simmer for 2
months. This will serve 455 adults or 733 men, women and children. If you need
more, throw in the rabbits, but remember, some people don‟t like “hare” in their
stew.

Sheila Eldridge




                                     91
Popcorn Dressing

3 cups bread crumbs                           1 tablespoon poultry seasoning
2 cups un-cooked popcorn (washed)             2 eggs, lightly beaten

Mix all ingredients until moist (add a little water as needed). Fill the bird loosely -
DoNOT PACK. Cook at 350 degrees for 2 hours, or until the popcorn blows the
turkey across the kitchen.

Cousin Bubba




                                      92

								
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